Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce
photo by Julesong
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
3 1/2 cups, approx
ingredients
- 2 cups white wine
- 2 large shallots, minced
- 4 tablespoons chopped roasted garlic
- 1⁄2 cup cream or 1/2 cup half-and-half
- 1 lb butter, cut into cubes and preferably at room temperature
- salt & freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
directions
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
MMM GOOD!!! I only made about a half cup of sauce to test this out but I'll be making more soon! I didn't have any shallots, and for the fresh herbs, I used a mixture-but I'm not really sure what herbs were in there! I'm pretty sure there was no cilantro (I hate cilantro with a passion and I can taste it even in very small amounts). This sauce was a lot easier than I thought it would be. It took some time to reduce the wine, but after that it all came together pretty quickly. I transferred the reduce wine to my "double boiler" (glass bowl on top of saucepan) and the butter went in easily and quickly. I felt like a real gourmet chef, and the house smelled fabulous. Thanks for a great sauce!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>