| White Butter Sauce
Beurre Blanc - use on grilled fish and poultry
| 450 g | butter, cut into small pieces |
| 1 small | onion, chopped |
| 60 ml | dry white wine |
| 60 ml | white wine vinegar |
Method
Combine onion, vinegar and wine in a saucepan and bring to a boil. Reduce to about 2 tablespoons, whilst stirring constantly.
Reduce heat start adding butter, one piece at a time, stirring constantly. Allow each piece of butter to melt before adding the next.
Serve immediately.
Reduce heat start adding butter, one piece at a time, stirring constantly. Allow each piece of butter to melt before adding the next.
Serve immediately.
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Author: alexia_cu  
  member since 16/01/2008 
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