Beurre blanc
By
Paul Bocuse
chef
Ingredients
- 1/2 cup (200 g) salted butter
- 2 shallots
- 2 tablespoon white wine vinegar
- Pepper
Instructions
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
