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Bill Senior is having a difficult time perfecting buerre blanc.

Traditional ingredients:

  • 1 TBS olive oil
  • 2 TBS chopped shallots
  • 2 Cloves garlic
  • ¼ Cup chardonnay
  • 2 Lemons squeezed
  • 4 Ounces unsalted butter
  • Salt and pepper to taste

Altered ingredients:

  • 2 TBS chopped shallots
  • 2 Cloves garlic
  • ¼ Cup chardonnay
  • 2 Lemons squeezed
  • 4 Ounces unsalted butter
  • Salt and white pepper to taste

Procedure: In the traditional way, cook the chopped garlic and shallots in the olive and reduce with the chardonnay wine in a sauce pan.

Squeeze the lemons into the sauce and reduce until au sec (nearly dry).

Take the sauce pan off of the burner and slowly stir in butter and season to taste.

In the altered preparation, cook the shallots, garlic, and wine in a sauce pot and reduce until au sec.

Squeeze in the lemons, take off the burner and stir in the butter and season to taste.