Beurre Blanc Sauce iSi

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Ingredients for 10 portion
  • 70 g QimiQ Cream Base
  • 60 g Shallot(s), finely chopped
  • 35 g Butter
  • 120 ml Dry white wine
  • 60 ml White port
  • 400 ml Chicken stock
  • 100 g Butter, chilled
  • 4 g Salt
  • 1 g Cayenne pepper
  • 8 White balsamic vinegar
Method
1.

Sauté the shallots in butter.

2.

Deglaze with the white wine and white port. Reduce by 80%.

3.

Add the chicken stock and allow to simmer.

4.

Add the QimiQ Sauce Base and bring to the boil.

5.

Add the butter and whisk the sauce with a handheld mixer until completely incorporated.

6.

Season with the salt, pepper and balsamic vinegar.