Best 2 Raymond Beurre Blanc Recipes
Indulge in the culinary masterpiece known as Raymond Beurre Blanc, a classic French sauce that elevates simple dishes to gastronomic heights. This versatile sauce, with its velvety texture and rich, buttery flavor, is a staple in many professional kitchens. In this article, we present a collection of Raymond Beurre Blanc recipes, each offering unique variations to tantalize your taste buds. From the traditional French preparation to modern interpretations infused with bold flavors, these recipes cater to every palate. Whether you seek a classic accompaniment for seafood or a flavorful sauce to enhance grilled meats, our Raymond Beurre Blanc recipes will guide you in creating this culinary treasure.
Here are our top 2 tried and tested recipes!
RAYMOND BEURRE BLANC
Provided by Alton Brown
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
RAYMOND BEURRE BLANC
Steps:
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
Tips:
- Use unsalted butter to control the amount of salt in the sauce.
- Keep the heat low and stir constantly to prevent the sauce from curdling.
- Add the butter in small pieces, one at a time, to prevent the sauce from breaking.
- If the sauce does break, remove it from the heat and whisk in a little cold water until it comes back together.
- Taste the sauce and adjust the seasonings as needed.
- Serve the sauce immediately over fish, chicken, or vegetables.
Conclusion:
Raymond Beurre Blanc is a classic French sauce that is easy to make and incredibly versatile. With its rich, buttery flavor and velvety texture, it is the perfect complement to a variety of dishes. Whether you are serving it over fish, chicken, or vegetables, this sauce is sure to impress your guests. So next time you are looking for a quick and easy way to elevate your meal, give Raymond Beurre Blanc a try. You won't be disappointed.
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