Beurre Blanc

Ingredients

• 1 cup fish stock
• 4 shallots minced
• 4 teaspoons champagne vinegar
• 1 cup Puligny Montrachet
• Pinch thyme
• 1 small bay leaf
• 3 cups heavy cream
• ½ pound unsalted butter
• ½ cup mushrooms, sliced
• Salt and white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1078 calories; 112 grams fat; 70 grams saturated fat; 1 gram trans fat; 31 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 7 grams protein; 367 milligrams cholesterol; 172 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine fish stock, shallots, vinegar, wine, thyme, bay leaf and mushrooms in a large saucepan; reduce to approximately 3/4-cup. Add cream and reduce to approximately 2 1/2 cups, stirring occasionally. Add butter piece by piece, whisking continuously. Pass through a fine strainer and season with salt and pepper.

15 minutes