Beer Beurre Blanc

  • 2 shallots, minced
  • As needed vegetable oil
  • 4 fluid ounces dry white wine
  • Pinch kosher salt
  • 4-5 whole black peppercorns
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 12 fluid ounces beer (of your choice)
  • 1 quart heavy cream, warmed
  • ¼ cup cornstarch (for slurry)
  • ¼ cup water (for slurry)
  • 1 pound unsalted butter, cut into medium cubes
  • ¼ cup freshly squeezed lemon juice

1.  In a saucepan with a small amount of vegetable oil, sweat shallot over medium-low heat.  When shallots are translucent, add white wine, pinch of salt, peppercorns, thyme, bay leaf; allow wine to reduce by half.  Add in beer.  Reduce slightly.

2.  Meanwhile, warm heavy cream in a separate pan, warm heavy cream.

3.  Slowly whisk in heavy cream, and gently bring to a simmer.

4.  In a small bowl, combine cornstarch and water to make a slurry.  (Use your finger to make sure lumps are stirred out.)  Slowly stir in a small amount of slurry to thicken the cream mixture to nappe (should smoothly coat the back of a spoon, although you may need additional slurry to reach the proper thickness).  Bring mixture to a simmer then remove from heat.

5.  Whisk in cubed butter in small batches, waiting for previous installment of butter to melt and incorporate until next batch is added.  Whisk in lemon juice.  Reason.

6.  Strain through a china cap or chinoise.  Keep sauce warm in a bain marie throughout service.

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Published in: on September 14, 2010 at 8:45 pm  Leave a Comment  
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