Saturday, April 23, 2011

Lemon Beurre Blanc

Lemon Beurre Blanc

1/2 cup white wine
2 cloves garlic, finely minced
1/4 cup heavy cream
1/2 cup butter (1 stick), cut into 1/2-inch pieces
1/4 cup lemon juice

In a medium saucepan, bring the wine and garlic to a boil.

Add the cream.

Add the butter, one piece at a time, whisking constantly. Each piece must have completely melted before you add the next one. 

Whisk in the lemon juice.

The sauce is ready to serve.

If you want to make the Beurre Blanc ahead, you may refrigerate it and reheat on really low heat, whisking all the time.

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