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Chive Buerre Blanc Sauce Recipe

March 2nd, 2011 by Pamela Murski

1/2 cup butter, cut into 1 inch chunks

1 1/2 teaspoons vegetable oil

1/4 cup finely minced onion

1/4 cup white wine

1 Tablespoon white wine vinegar

1/4 cup whipping cream

1 Tablespoon finely chopped fresh chives

salt and pepper to taste

Made during one of our Foodie Weekends at the ranch, this sauce is especially delicious with fish and veal!  Bring butter to room temperature.  In small saucepan, heat vegetable oil over medium heat.  Cook and stir onion 2 minutes (do not let brown).  Add wine and vinegar.  Simmer until most of liquid has evaporated, stirring occasionally (do not let brown).  Add whipping cream; simmer until liquid has reduced by half, stirring occasionally.  Remove from heat; whisk in butter until well incorporated.  Strain (if desired) through fine mesh strainer into small bowl, discarding solids,  Season to taste with salt and ground white pepper.  Stir in finely chopped chives.  Keep warm until ready to serve.

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