Beurre Blanc 1/2 cup (125 ml) dry white wine 2 Tbs (30 ml) white wine vinegar 1 shallot, finely chopped 8 Tbs (1 stick, 110 g) cold butter cut into at least 8 pieces Salt and freshly ground white pepper to taste Combine the wine, vinegar, and shallot in a small saucepan and simmer over moderate heat until liquid is reduced to about 3 tablespoons (45 ml). Remove the pot from the heat and whisk in the butter one piece at a time, whisking constantly, until the sauce is creamy and almost white in color. Place it over the burner for a second or two only if necessary to liquify the butter. Adjust the seasoning with salt and white pepper, strain if desired, and serve immediately. Makes about 1/2 cup (125 ml). [Non-text portions of this message have been removed] http://www.worldfamousrecipes.com/ http://www.recipesrecipe.com/ http://groups.yahoo.com/group/chicken-recipes-mailing-list/ http://www.quotesquotes.com/ http://quotations.home.worldnet.att.net/ http://www.quotesfromfamouspeople.com/ http://www.quotescentral.com/ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/world-famous-recipes/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
