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THE WIFE’s Beurre Blanc Sauce

March 9th, 2010 | Cooking

Ingredients:

  • 1/2 Stick of Butter
  • 1/2 Cup Heavy Cream
  • 1/2 Cup White Wine
  • 1 Clove Garlic, Chopped
  • 1 Lemon Wedge
  • 1 Tbsp Capers

Directions:

1. Cook butter and cream on medium high in a sauce pan.

2. Once boiling add garlic, white wine, capers and lemon ( Squeeze the Lemon juice from the wedge into the sauce, then drop the entire wedge into sauce.

3. Cook on High, mixing CONSISTENTLY, or sauce will burn, Until reduced and creamy.

* Best served over Fish. I recommend over Salmon and Parmesan Risotto, My personal favorite! – THE WIFE

2 comments ↓

#1 THE WIFE's Beurre Blanc Sauce — Taryn Cox The Wife Lemon Me on 03.09.10 at 8:22 am

[…] THE WIFE's Beurre Blanc Sauce — Taryn Cox The Wife tags: cream-on-medium, drop-the-entire, from-the-wedge, lemon, squeeze, the-entire, […]

#2 Carrie Dalton on 03.09.10 at 9:20 pm

I made this for Valentines night dinner for 3 couples and it came out perfect and tasted amazing! I served it with risotto and salmon just as The Wife recommended and it was perfect. Thanks!

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