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LEMON BEURRE BLANC
Yields 36 fl. oz.
1 qt. - chardonnay
1/2 cup - lemon juice
1 cup - heavy whipping cream
2 tsp. - kosher slat
1.5 lbs. - butter pats
Procedure:
1. In saucepan over high heat, reduce wine and lemon juice to 1 cup.
2. Add cream and reduce to 1 cup, again. Whisk in salt.
3. Cut butter into 1 oz. pats.
4. Over low heat, add butter a few pieces at a time, whisking constantly to emulsify.
5. Pour into stainless steel insert pan.
6. Hold in warm (120º) area.
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