Beurre blanc sauce(dupree)

 
                        Beurre Blanc Sauce (Dupree)
 
 Recipe By     : Nathalie Dupree, Well-Stocked Pantry
 Serving Size  : 1    Preparation Time :0:30
 Categories    : Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           lemon juice
    2                    shallots -- peeled and chopped
    3      sticks        butter, -- cut into 1-inch
                         Salt and white pepper
 
 Place the lemon juice and shallots in a saucepan and bring to the boil. Boil
 down until the liquid is reduced to 2 tablespoons, about 5 minutes, depending
 on the size of the pan. Whisk the butter, piece by piece, into the sauce over
 low heat. Taste for seasoning and add salt and white pepper if necessary.
 Strain or not and serve warm. Makes 1-1/2 cups
 
 Variations--
 
 Substitute a favorite wine or rice vinegar, white or red wine, lime or orange
 juice.
 
 Substitute 2/3 cup beer for the lemon juice. Good with lobster or crab.
 
 Substitute 1 tablespoon finely-chopped garlic for the shallots.
 
 Use 1/4 cup fresh lemon juice plus 1/2 cup fresh or canned grapefruit juice.
 Good for fish.
 
 Before whisking in butter, add 2 tablespoons heavy cream and 1 teaspoon curry
 powder. Good for scallops or shrimp.
 
 BEURRE ROUGE - substitute 1/2 cup red wine plus 2 tablespoons red wine
 vinegar. Whisk in 2 teaspoons tomato paste with the butter. To finish, whisk
 in 2 tablespoons chopped chives and 1 tablespoon Dijon mustard.
 
 
 
 
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