White oil
This is a classic sauce of French cuisine, which is most often served with green vegetables, fish and poultry. The French call it not only beurre blanc, but also beurre nantais, that is, "Nantes butter" - since it was invented at the beginning of the twentieth century by Clemence Lefebvre, the chef of a restaurant in one of the towns on the Loire, not far from the city of Nantes. And she did it by accident - she was preparing Bernese sauce, but in a hurry she forgot to put tarragon and yolks in it. Long live coincidence!
Ingredients
Servings 4- 120 g butter
- 2 small shallots
- 200 ml dry white wine, preferably Muscadet
- salt, freshly ground white pepper
Cooking
Step 1
Finely chop the shallot, put in a saucepan, pour over the wine, put on a small fire and bring to a boil. Evaporate the contents by 2/3.
Step 2
Cut cold butter into small cubes. Reduce the heat under the saucepan to low.
Step 3
Whisking all the time, start adding oil in very small portions to the saucepan. Your task is to get an emulsion - and for this, the oil should not melt quickly. If it melts too quickly, take the pan off the heat for a while while continuing to stir and add the butter, 1 cube at a time. Then return to the fire.
Step 4
When all the oil is in the saucepan, take it off the heat and season with salt and pepper. Keep until serving in a warm place (for example, in a thermos).