Strain through a fine-mesh sieve, if desired. Joy of Cooking authors Megan Scott and John Becker explain how to use leftovers creatively, stock your pantry, and enjoy cooking more often. If you need a bit more heat to soften the butter, set the pan briefly over very low heat. The client told me that he received a call from someone in Kansas City. 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces.Īdd each piece before the previous one has completely melted, or the sauce will separate. Im actually having the exact issue with a client of mine located in Dallas, TX.Remove from heat and add one piece at a time, whisking constantly, until the sauce is creamy and pale: dry white wine (I used La Crema Chardonnay)īring to a simmer and simmer, uncovered, until reduced by three-quarters. My bad! Here's the recipe to try it yourself:Ĭombine in a small skillet over medium heat: It tasted more on the buttery/oniony side. I let it reduce too long so I lost a bit of that wine and vinegar flavor that I love in the sauce. It's one of my go-to dishes and guests love it.įor the beurre blanc sauce I admittedly screwed up. I like to bake my salmon at 375 degrees for about 15 mins, loosely covered in foil and topped with olive oil, lemon, and salt.
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