Sauce, Burre Blanc+++++K
I primarily use this sauce on a seared scallop salad. But it could be used as a garnish on green vegetables, any cooked fish or shellfish, eggs, etc.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1/2 teaspoon sugar
- 2 tablespoons heavy cream
- 1 teaspoon extra virgin olive oil
- 3/4 cup chicken stock
- 1/3 cup shallots minced
- 5 tablespoons champagne vinegar
- 1 clove garlic smashed and minced
- 8 tablespoons unsalted butter cold cut into 1/2 tablespoons
- salt and pepper to taste (i like johnny's seafood seasoning)
- Carbohydrate 3.97231875307291 g
- Cholesterol 45.8672916352637 mg
- Fat 17.351988876201 g
- Fiber 0.0174999992052714 g
- Protein 1.99883680690745 g
- Saturated Fat 10.5324464365387 g
- Serving Size 1 1 Serving (104g)
- Sodium 187.181750072063 mg
- Sugar 3.95481875386764 g
- Trans Fat 1.18541949913748 g
- Calories 179 calories
1. In a medium sauce pan over medium heat, sauté the shallots and garlic in the oil until translucent (about 3-5 minutes). Add all the liquid ingredients and simmer until only about a 1/4 cup of liquid remains. Take off the heat and add the cream. Then over low heat whisk in the butter, one piece at a time. Add the sugar and seasonings to taste. To keep warm until use, put pan in a skillet of water, with the burner on med low (not boiling). Note: You can very the type of vinegar used to change the flavor of the sauce, i.e. red wine, balsamic, white wine, etc.
