Prepare Buerre Blanc Sauce

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and we are back to show you the preparation for a Beurre Blanc Sauce and this is a classic French Butter Sauce and I described to you in a previous video the prep steps, the preparation step. So I've got a non-stick Teflon sautee pan here. As I told you before, we've got some white wine, some dry white wine, we are going to put in the pan and we've got some white wine vinegar because the vinegar is pungent. We want to use about 4 parts white wine and 1 ½ to 2 parts of vinegar so it doesn't throw it off not too bad. You can kind of eye ball that. I've got some shallots, some finely minced shallots. I'm going to go ahead and throw those in. What I am going to do is just essentially bring this up to a simmer and as this starts to simmer, these flavors will kind of infuse together and rub off on one another which is what we want to happen. I am going to go ahead and just finish off the amount of wine that we had in there, white wine vinegar. Okay so now that we've got enough substance to actually mess with and create a simmer, this isn't going to take long. I wanted to have enough liquid volume in there. Again the parts for wine to vinegar are up to you, I tend to want to use like 3 to 1, which is what I had premeasured in my cups there. So we are going to bring this up to simmer and as I said won't take long. It's going to allow these finely minced shallots to come and tenderize. The sugars will come out of those as heat is added to them, the natural sugars and that is a nice flavor that we are looking for as well. When we get this down to a simmer, we are actually going to let it reduce upon itself and reduce the liquid volume in a little bit and at that point, I've got some heavy whipping cream here and we will put in a couple of tablespoons worth of heavy whipping cream and allow that to bring to a simmer and let it reduce a little bit. We are going to top it off with some small pieces of chilled butter, whole butter. So as you can see we've got a simmer going here and we will come right back and show you the final preparation for this and show you how much reduction we ware looking for in the first stage of this sauce. "