Check out this delicious recipe for Beurre Blanc. Serve this tangy, white wine sauce with baked, broiled or grilled salmon for a delectable entrée which the whole family will love.
What You Need
Original recipe yields 4 servings
1 cup dry white wine
1/2 cup fresh lemon juice
1 Tbsp. champagne vinegar
2 shallot s, thinly sliced
2 sprigs fresh thyme
1/4 tsp. coarsely ground black pepper
1 Tbsp. whipping cream
1/4 cup unsalted butter, cut into small pieces
1 Tbsp. GREY POUPON Country Dijon Mustard
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Please use alcohol responsibly.
Let's Make It
Cook wine, lemon juice, vinegar, shallots, thyme and pepper in saucepan on medium heat 5 to 10 min. or until mixture is reduced to about 2 Tbsp. Add cream; bring to boil. Boil 1 min.
Add butter gradually on low heat; whisking constantly. Strain through medium to fine sieve, pressing mixture through; discard shallots. Stir in mustard. Keep warm.
How to Keep the Sauce Warm
Do not keep simmering on stove. Place mixture in hot water bath.
Reduce wine mixture as directed; remove from heat. Add cream and hold up to 1 hour. Then, bring cream to boil; boil 1 min. Continue, adding butter as directed.
Great with baked, broiled or grilled salmon or your favorite fish.
Substitute HEINZ Distilled White Vinegar for the champagne vinegar and also substitute 1 cup water, milk or broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.