Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Beurre Nantais

Recipe from: Gourmet, February 1999
Servings: Makes about 3/4 cup.

This sauce is traditionally served with fish, but we like it over steak and vegetables as well.

1 stick (½ cup) unsalted butter
2 tablespoons dry white wine
2 tablespoons white-wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
a few drops fresh lemon juice

Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.

Serve sauce immediately.


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