How to make a basic butter sauce
http://www.azcentral.com/style/hfe/cooking101/arti [2008-7-15]
Tag : frozen minced garlic
Step-by-step directions
Beurre blanc is so versatile, adding a buttery flavor to just aboutany dish. Here's how to make the basic sauce:
"Bring 1/4 cup white wine vinegar, 1/4 cup fresh white wine, 1tablespoon minced shallots, 1/4 teaspoon salt and 1/8 teaspoonfreshly ground pepper to a boil in a deep saucepan.
" Continue boiling until the sauce is reduced by half. The largerthe saucepan, the quicker the ingredients will reduce. Tipping thepan makes it easier to tell when the sauce is properly reduced.
" While reducing the sauce, cut 1 1/4 cups or 12 ounces of chilledbutter into small squares. Once the sauce is reduced, add half thebutter squares and beat with a metal whisk until the mixture formsa creamy paste.
"Reduce heat to low and continue beating in one piece of butter ata time, adding a new piece just as soon as the previous piece isnearly incorporated. The sauce should now be about 1 1/4 cups andhave the consistency of light hollandaise. Remove from heat andseason with salt and pepper to taste. Add a squeeze of lemon.
"Beurre blanc can be served with the shallots, or for a creamiersauce, strain out the shallots before serving. Citrus Kissed Salmon with Beurre Blanc
From Ann Nolan
Ingredients:
Plank for cooking (see note)
3 pounds fresh salmon fillets
Salt and pepper to taste
1 cup frozen orange juice concentrate, thawed but not diluted
2 cups Sauvignon Blanc or other good-quality white wine
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced fine
Step-by-step directions
Beurre blanc is so versatile, adding a buttery flavor to just aboutany dish. Here's how to make the basic sauce:
"Bring 1/4 cup white wine vinegar, 1/4 cup fresh white wine, 1tablespoon minced shallots, 1/4 teaspoon salt and 1/8 teaspoonfreshly ground pepper to a boil in a deep saucepan.
" Continue boiling until the sauce is reduced by half. The largerthe saucepan, the quicker the ingredients will reduce. Tipping thepan makes it easier to tell when the sauce is properly reduced.
" While reducing the sauce, cut 1 1/4 cups or 12 ounces of chilledbutter into small squares. Once the sauce is reduced, add half thebutter squares and beat with a metal whisk until the mixture formsa creamy paste.
"Reduce heat to low and continue beating in one piece of butter ata time, adding a new piece just as soon as the previous piece isnearly incorporated. The sauce should now be about 1 1/4 cups andhave the consistency of light hollandaise. Remove from heat andseason with salt and pepper to taste. Add a squeeze of lemon.
"Beurre blanc can be served with the shallots, or for a creamiersauce, strain out the shallots before serving. Citrus Kissed Salmon with Beurre Blanc
From Ann Nolan
Ingredients:
Plank for cooking (see note)
3 pounds fresh salmon fillets
Salt and pepper to taste
1 cup frozen orange juice concentrate, thawed but not diluted
2 cups Sauvignon Blanc or other good-quality white wine
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced fine
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