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Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
2 cups dry white wine
2 shallots, thinly sliced
2 sprigs fresh thyme
1 cup heavy cream
2 pounds (8 sticks) cold unsalted butter, cut into pieces
Coarse salt and freshly ground pepper
Gallery
Recipe Summary
Yield: Makes about 1 quart
Gallery
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 2 cups dry white wine
- 2 shallots, thinly sliced
- 2 sprigs fresh thyme
- 1 cup heavy cream
- 2 pounds (8 sticks) cold unsalted butter, cut into pieces
- Coarse salt and freshly ground pepper
Directions
In a medium saucepan, combine the wine, shallots, and thyme. Bring to a boil and cook until pan is almost dry, 10 to 20 minutes. Add cream, and simmer until reduced to 3/4 cup, 10 to 15 minutes more. Strain through a fine mesh sieve into a clean saucepan.
Using a hand mixer or a whisk, add butter, one piece at a time. Be careful not to allow the sauce to boil or it will separate. Season with salt and pepper.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dan’s Buerre Blanc
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dan’s Buerre Blanc
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
