Welcome back to FixMyRecipe.com Chef Billy Parisi here.
This next one goes out to Bill Senior who cannot seem to get us for Beurre Blanc right. Don’t worry I got this one for you. Bill, follow closely because if you get left behind, you’re going to mess this one up.
Let’s grab our pan that’s been on medium heat. I’m going to add a little extra virgin olive oil to it. We’re going to add two tablespoon of shallots that we finally chopped. And I’m going to add a littler garlic. This is not necessarily a standard recipe. I just love the flavor that garlic brings. Let’s heat this right back on the burner. You want to caramelize these onions and garlic. And remember when it comes to garlic, when you smell it, it’s usually finished.
What we’re going to do now is add a 1/4 cup of white wine. And get that right back on the burner there. I’m going to add a little bit of lemon juice not only is this going to help hold it, it’s also going to get that nice lemon flavor in our Beurre Blanc. You want to cook this wine down to a term called “Osek.” That means almost gone. Take it off the burner and we’re going to add our cold butter. You want to whisk this in. We’re going to add a little salt, and white pepper, not crack black, it’s going to discolor your Beurre Blanc. Stir that slat and pepper right in there and don’t forget, you can strain this but me personally, I want to taste that shallots and I want to taste that garlic.
So, what I was going to do is maybe hook it up on a little plate. This is absolutely perfect consistency. Another way to tell, coat the back of your spoon, stick your finger right down the center. You notice it does not go in. This is another term called nappy. This is absolutely perfect. Another way to do this is use a little cream and I’ll show you how to do that.
Bill I’m going to show you another really quick and easy way to make Beurre Blanc using cream. A chef one has told me, “If you can hold Beurre Blanc for three hours without using cream, you’re full of it.” Here’s what you need to do, add some of those finely diced chopped shallots that we did before and I’m going to add little garlic. I can’t help it. I’m Italian. I need that garlic. Add a 1/4 cup of wine. We’re going to heat it right on the burner. The same thing applies to this. You want to cook it to Osek, instead we’re going to add a 1/3 cup of cream right to this. We’re going to add a little lemon juice for flavor. We’re going to throw this right back on the burner and let that cream thickened up. You want to take this cream off when it’s about the consistency of an Alfredo sauce. Same rule applies. We’re going to add cold butter to this, roughly four ounces or one stick. We’re going to add a little salt and pepper for flavor. Don’t forget to use white paper since our sauce is so nice and white. You want to keep it at that consistency. The same rule applies. You want to make this sauce nappy. Rub your finger right through that spoon. You notice it doesn’t bleed.
It’s absolutely perfect. Let’s get a little taste of this here. I tell you what, that is excellent. And you can strain this. But let me tell you something, if this was me cooking this which I am. I’d add a little fresh dill, sauté up a little sea bass, put this right on top. I tell you what you got a date to yourself. Come back tomorrow to FixMyRecipe.com. We’ll see who else needs a little help in their kitchen.
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