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Beurre Blanc Sauce Recipe

   
 

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     Beurre Blanc Sauce

Category   Sauces
Sub Category   None

Ingredients
2 Tbl. Butter
1 large shallot
1/2 c. dry white wine
2 tsp. chicken base (such as Better Than Bouillon
1 2/3 c. heavy cream
3 tsp. cornstarch
3 tsp. water
1 tsp. grainy mustard (optional)
 

Instructions
In a non-reactive heavy saucepan, melt butter over medium heat. Add shallots and saute 2 minutes. Add white wine and chicken base. Stir to dissolve base. Bring to a simmer and cook 5 to 8 minutes or until most liquid has evaporated. Stir in heavy cream and return to a simmer.
Mix cornstarch and water together to make a slurry. Slowly stir this into cream mixture and contue cooking and stirring until the mixture thickens and coats back of a wooden spoon dipped into it.
Simmer another 1 to 2 minutes. If using mustard, stir in during last minute of simmering. Makes about 1-3/4 cups.
Serving Suggestions
Serve with Pretzel Encrusted Chicken


Originally Submitted
7/4/2009





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