Raymond Burre Blanc

Raymond Burre Blanc

Ingredients:
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed

Directions:
Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non−reactive saucepan over high
heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the
butter, one cube at a time, whisking first on the heat and then off the heat. Continue
whisking butter into the reduction until the mixture is fully emulsified and has reached a
rich sauce consistency. Season with salt and white pepper. Store
beurre blanc in a thermos until ready to serve.
Yield: 4 servings
RAYMOND BURRE BLANC 63
REFRIGERATOR PIE