{"id":7,"date":"2008-05-10T14:05:49","date_gmt":"2008-05-10T18:05:49","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/2008\/05\/10\/beurre-blanc-sauce\/"},"modified":"2010-03-15T14:04:50","modified_gmt":"2010-03-15T18:04:50","slug":"beurre-blanc-sauce","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/sauces\/beurre-blanc-sauce\/","title":{"rendered":"Beurre Blanc Sauce"},"content":{"rendered":"

The Beurre Blanc<\/em> or White Butter Sauce <\/em>is one of those fine French\u00a0cuisine originated preparations that can\u00a0be found in many restaurants today. Now there are some variants that chefs will utilize\u00a0on this one and typically you will see\u00a0them including heavy cream as a thickening or stabilizing agent for the sauce, but these are not a true\u00a0Beurre Blanc Sauce. More likely a Beurre Fondue<\/em> however,\u00a0 as it was prepared\u00a0with the addition of the reduced heavy cream in this manner at the Eiffel Tower Restaurant when I was the daytime saut\u00e9 cook. The heavy cream addition to the sauce is\u00a0commonly known as a Beurre Nantais.<\/em><\/p>\n

I will include both a recipe from the Columns Hotel for Beurre Blanc<\/em> as it was prepared on a daily basis while is was a Sous Chef and served with veal, chicken and fish entree dishes. Then I will also list the Eiffel Tower Restaurant Beurre Fondue<\/em> variant which was used a base for other sauces served with veal, chicken and fish as well.<\/p>\n

Beurre Blanc<\/strong><\/font><\/span><\/em><\/p>\n

Y<\/o>ield: 1 quart approximate\u00a0<\/o><\/p>\n

Ingredients:<\/p>\n

12\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>ounces\u00a0 <\/span>White wine<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>ounces\u00a0 <\/span>Shallots, finely chopped<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>ounces\u00a0 <\/span>Glace de Viande (reduced veal stock gel)<\/p>\n

\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>ounce\u00a0\u00a0 <\/span>Lemon juice<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>pinch\u00a0\u00a0\u00a0 <\/span>Salt<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Butter, lightly salted<\/p>\n

<\/o><\/p>\n

Procedure:<\/p>\n

    \n
  1. Over a medium heat reduce the white wine with the shallots, Glace, lemon juice and the salt by \u00be to almost dry (au sec).<\/li>\n
  2. While the wine mixture is reducing cube the butter into 1\u201d sized blocks and bring it to room temperature.<\/li>\n
  3. When the liquid is reduced to the proper consistency remove from the heat and whip in the butter cubes slowly to avoid the butter from breaking and maintain a thick consistency.<\/li>\n<\/ol>\n

    <\/o><\/o><\/o><\/o><\/o><\/o><\/o><\/p>\n

    <\/span><\/em><\/p>\n

    Beurre Fondue<\/strong><\/span><\/em><\/p>\n

    <\/font><\/p>\n

    Yield: 2 quarts approximate\u00a0<\/p>\n

    Ingredients<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>quart\u00a0\u00a0\u00a0 <\/span>Heavy cream<\/p>\n

    4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Sweet butter, cut into 1 inch cubes and brought to room temperature<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>each\u00a0\u00a0\u00a0\u00a0 <\/span>Juice of lemon, fresh squeezed<\/p>\n

    To taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Salt and white pepper<\/p>\n

    Procedure<\/p>\n

      \n
    1. Reduce the heavy cream by 1\/3\u00a0 <\/span>to \u00bd reduction.<\/li>\n
    2. Remove the heavy cream from the heat and then whip the butter cubes into the reduced heavy cream to incorporate well.<\/li>\n
    3. Add the lemon juice and salt and white pepper to taste.<\/li>\n<\/ol>\n

      This sauce was used at the Eiffel Tower Restaurant as a base for the Grenobloise Sauce or was served over fresh vegetables.<\/p>\n

      <\/o><\/p>\n","protected":false},"excerpt":{"rendered":"

      The Beurre Blanc or White Butter Sauce is one of those fine French\u00a0cuisine originated preparations that can\u00a0be found in many restaurants today. Now there are some variants that chefs will utilize\u00a0on this one and typically you will see\u00a0them including heavy cream as a thickening or stabilizing agent for the sauce, but these are not a […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[240,18,16],"tags":[21,19,22,20],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/7"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":1,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":1583,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/7\/revisions\/1583"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}