{"id":4989,"date":"2006-02-08T19:01:08","date_gmt":"2006-02-09T02:01:08","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4989"},"modified":"2017-03-18T00:58:26","modified_gmt":"2017-03-18T07:58:26","slug":"beurre-blanc","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4989","title":{"rendered":"Beurre Blanc"},"content":{"rendered":"

2 T. shallots, finely minced <\/span><\/p>\n

1\/4 C. white wine or dry vermouth <\/span><\/p>\n

1\/4 C. white wine vinegar <\/span><\/p>\n

4 ounces unsalted butter, cut into pieces <\/span><\/p>\n

Salt to taste <\/span><\/p>\n

White pepper to taste <\/span><\/p>\n

Lemon Juice<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 T. shallots, finely minced 1\/4 C. white wine or dry vermouth 1\/4 C. white wine vinegar 4 ounces unsalted butter, cut into pieces Salt to taste White pepper to taste Lemon Juice \u00c2\u00a0 In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[46,167],"class_list":["post-4989","post","type-post","status-publish","format-standard","hentry","category-condiments-extras","tag-basics","tag-sauce"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4989"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4989\/revisions"}],"predecessor-version":[{"id":20853,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4989\/revisions\/20853"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}