Beurre blanc (for fish) - great chefs
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Recipe by: djoaline
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 oz Shallots, minced 3/4 lb Butter, at room
3/4 c Wine, white -- temperature
Reduce white wine and shallots over high heat until the wine is
half its original volume.
Remove from heat and whisk in butter bit by bit until each
addition is emulsified.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans
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