Beurre blanc

By chef


Soften the butter to room temperature. Peel and chop the shallots. Place them in a saucepan with the vinegar and cook until the liquid has completely evaporated. Add the butter, little by little, stirring constantly, then whisk the mixture to make it foam. Add pepper to taste and serve.

This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits

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