Beurre blanc, Butter sauce recipe from Emile Jung on the Worldwide Gourmet

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Recipes>Beurre blanc - White butter sauce

Beurre blanc - White butter sauce Recipe

Recipe

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Total time: less than 15 minutes

Preparation time: A few minutes
Cooking time: A few minutes

Difficulty: Easy

Chef's Note

An original recipe from Émile Jung, Restaurant Le Crocodile, Strasbourg

Chef's suggestions

To accompany Beer-Steamed Perch Fillets

Ingredients

- 200 g (7 oz.) Butter

- 2 French shallots, chopped

- 50 ml (3 tbsp.) white wine

- 30 ml (2 tbsp.) white wine vinegar

- 5 crushed peppercorns

- 4 crushed juniper berries

Method

Put all the ingredients except the butter into a small saucepan.
Reduce to one-quarter, then whisk in the butter in small pieces, a little at a time.
Season with salt and pepper to taste.

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