RECIPE – 2 C BEURRE BLANC
For Reduction:
Dry White/Sauv Blanc — 4 oz – 112grams
White Wine Vinegar — 2 oz / 56grams
Shallots – 25grams
Peppercorns, white or black – 8 each
Tarragon – 5grams
Thyme – 3grams
Grass fed butter – 250 grams butter
Salt / white pepper to taste:
lemon juice – 1 lemon / ~30 grams
Heavy Cream – 100grams reduced to 50g
The cream is optional, but it is delicious and it DOES help stabilize your sauce.
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