QimiQ Recipe Database

Beurre Blanc Sauce

Print
Add recipe to folder

Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.

Preview

Sie müssen angemeldet sein um dieses Feature zu nutzen. Jetzt registrieren oder einloggen

Recipe Image

QimiQ Benefits

Acid, heat and alcohol stable
All natural, contains no preservatives, additives or emulsifiers
Binds with butter
Sauce can be kept warm in a water bath without danger of breaking

15

easy

Ingredients for 4 portions

125 g QimiQ Sauce Base
100 g Shallot(s)
20 g Pepper corns
10 g Bay leaves
200 g White wine
150 g White wine vinegar
50 g Lemon juice
400 g Butter
Salt and pepper

Method

1.

Place the shallots, peppercorns, bay leaf, white wine, vinegar and lemon juice in a pan and bring to a boil. Reduce down to approx. 4 fl oz.

2.

Strain, add the QimiQ Sauce Base and bring back to a boil.

3.

Blend the butter into the sauce with a burr mixer to create a creamy sauce, and season to taste.

4.

Keep warm in a hot water bath at approx. 150° F.

5.

content not maintained in this language