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Raspberry Beurre Blanc
- 1 shallot; minced
- 8 oz white wine
- 2 oz lemon juice
- 1Tbsp heavy cream
- 12 Tbsp cold unsalted butter; cubed
- 1/2 pint raspberries, pressed through a sieve
- Salt and white pepper; to taste
In a medium sauce pan over high heat combine shallots, white wine and lemon juice, and reduce to about 2 Tbsp. Add the cream to the reduction. Once the liquid starts to simmer reduce heat to low. Add the butter, one cube at a time, whisking first off the heat and then on the heat. Continue whisking butter into reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Whisk in raspberry juice. Season with salt and white pepper.
Posted in: Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sauces, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Sauces, Seasonal, Spring, Summer, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sauces, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
