- 60 grams white wine vinegar, or white vinegar.
- 60 grams dry white wine, or lemon juice
- 1 tablespoon very finely chopped shallots, or spring onions
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 320 grams chilled Butter, cubed, best quality cut into 24 cubes
- Salt & pepper to taste
- Lemon Juice fresh
Recipe is created for
91st main course 2nd main course Main course Alcohol-free Egg free Gluten free Autumn Chinese New Year Easter Halloween Spring Summer Winter BBQ Buffet Everyday Holiday Party Creative Natural Cooking Deep frying Grilling Steam cooking Steam cooking with Varoma Brunch Dinner Lunch Snack Supper Australian French Fish dish Sauce Seafood dish Vegetable dish
This is a magnificent sauce for fish, asparagus, eggs and most veggies
Prepare the cubes of butter.
Chop shallots Speed 8, 3-4 seconds or unitil it is finely chopped. Boil all liquids, shallots, and seasonings until they are reduced to about 1 tablespoon. Leaving the MC on will decrease the time however you want to keep an eye on it so you do not over reduce.
As above, plqce all ingreg except butter into the TM, on 90 Speed 1 for approx 5 mins 30 sec keep checking and increase or decrease the time to result in the 1 tablespoon of liquid remaining.
Once this is complete Remove the MC & immediately stir in 2 cubes of chilled butter. with no heat.
Remove lid and add in the butterfly for the remaining butter.
Replace lid. Set the timer for approx 15 mins. on 60 degrees.
Add another cube or 2, as the butter softens and creams the liquid, drop in another cube.
**DO NOT RUSH THIS PROCESS**
The trick is to keep the temp low, and constant so 60 degrees and on soft constantly. ( increase to 70 if the temp is not hot enough) This will depend on how chilled/ hard/ soft your butter is.
Add in 1 cube/ piece at a time after each cube has almost creamed into the sauce until all cubes have been used.
The sauce will be a light ivory colour, and the consistency of a hollandise. And smell devine.
Increase heat to 80 deg just before removing for serving, Mix in additional seasoning.
Transfer to a warmed bowl for serving.
Must use immediately, you cannot reheat.
White Butter Sauce French Style
Left Over Sauce:
Beurre Blanc will congeal as it cools and will look like butter, the left over may be used to spread over grilled fish, or used for a base for a hollandaise or used as a unique flavour to a bechamel.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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