Boiled-Peanut Beurre Blanc
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 cup white wine
- salt and ground black pepper
- Carbohydrate 5 g(2%)
- Cholesterol 41 mg(14%)
- Fat 21 g(33%)
- Fiber 2 g(6%)
- Protein 4 g(7%)
- Saturated Fat 10 g(52%)
- Sodium 273 mg(11%)
- Calories 249
Preparation Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns. Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath). Reprinted with permission from The Southern Foodways Alliance Community Cookbook edited by Sarah Roahen and John T. Edge, Georgia, (C) 2010 The University of Georgia Press
Preparation Stir together the shallots, vinegar, and wine in a medium saucepan. Toss in the herb bouquet and peppercorns. Bring to a boil over medium-high heat and cook until the mixture reduces by half. Reduce the heat to low. Discard the bouquet and peppercorns. Slowly add the butter, one cube at a time, madly whisking all the time, until all of the butter has been incorporated. Whisk in the gremolata and boiled peanuts. Season with salt and pepper. Serve at once or keep the sauce warm in a bain-marie (fancy French for hot-water bath). Reprinted with permission from The Southern Foodways Alliance Community Cookbook edited by Sarah Roahen and John T. Edge, Georgia, (C) 2010 The University of Georgia Press
