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  Recipe Home » Misc » Beurre Blanc Sauce (Dupree)
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  Beurre Blanc Sauce (Dupree)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
***** Not Found *****
Instructions:
2/3 c lemon juice
2 shallots -- peeled and
: chopped
3 sticks butter, -- cut into
1 inch
: Salt and white pepper

Place the lemon juice and shallots in a saucepan and bring to the
boil. Boil down until the liquid is reduced to 2 tablespoons, about 5
minutes, depending on the size of the pan. Whisk the butter, piece by
piece, into the sauce over low heat. Taste for seasoning and add salt
and white pepper if necessary. Strain or not and serve warm. Makes
1-1/2 cups

Variations-- Substitute a favorite wine or rice vinegar, white or red
wine, lime or orange juice.

Substitute 2/3 cup beer for the lemon juice. Good with lobster or
crab.

Substitute 1 tablespoon finely-chopped garlic for the shallots.

Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit
juice. Good for fish.

Before whisking in butter, add 2 tablespoons heavy cream and 1
teaspoon curry powder. Good for scallops or shrimp.

BEURRE ROUGE - substitute 1/2 cup red wine plus 2 tablespoons red wine
vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish,
whisk in 2 tablespoons chopped chivesand 1 tablespoon Dijon mustard.

Recipe By : Nathalie Dupree, Well-Stocked Pantry

From: Path Date: Wed, 9 Oct 1996 15:19:37
~0700 (P
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