How to Make Champagne Beurre Blanc Sauce
Pour the champagne vinegar into the saucepan., Place over a low heat., Pour in the champagne., Lift the thyme out of the sauce. , Add the pieces of butter gradually., Remove from the heat., Serve the sauce immediately.
Step-by-Step Guide
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Step 1: Pour the champagne vinegar into the saucepan.
Add the shallots and thyme. -
Step 2: Place over a low heat.
Gently simmer to reduce the liquid by half. , Add the mushrooms.
Cook gently to reduce the liquid by half again. ,, As you add, whisk them to melt them in, still using low heat.
Alternatively, beat with a wooden spoon.
Do not allow to boil. , Season with salt and pepper to taste. , If need be, keep it hot in a bain marie until diners are ready. -
Step 3: Pour in the champagne.
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Step 4: Lift the thyme out of the sauce.
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Step 5: Add the pieces of butter gradually.
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Step 6: Remove from the heat.
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Step 7: Serve the sauce immediately.
Detailed Guide
Add the shallots and thyme.
Gently simmer to reduce the liquid by half. , Add the mushrooms.
Cook gently to reduce the liquid by half again. ,, As you add, whisk them to melt them in, still using low heat.
Alternatively, beat with a wooden spoon.
Do not allow to boil. , Season with salt and pepper to taste. , If need be, keep it hot in a bain marie until diners are ready.
About the Author
Alexander Martinez
Creates helpful guides on home improvement to inspire and educate readers.
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