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| The Richlandtown Inn's Crab Stuffed Jumbo Shrimp in a lemon beurre blanc sauce. |
Chef Venanzio of the Richlandtown Inn shares his recipe for making the lemon beurre blanc sauce. |
Recipe LEMON BEURRE BLANC |
(8 SERVINGS) |
This butter sauce is the classic accompaniment to cooked fish dishes. Most French chefs tend to use unsalted (sweet) butter in cooking, then add salt to taste before serving. |
| 1/2 tablespoon | white wine |
1/4 cup
|
white wine vinegar |
1 1/2 tablespoons
|
shallots diced fine |
2 tablespoons
|
heavy cream | |||
| 1 lb. | butter |
2 tablespoons
|
lemon juice |
3/4 teaspoon
|
salt |
1/4 teaspoon
|
white pepper |
| 1. Combine shallots, wine and vinegar in a large sauce pan. |
| 2. Cook until liquid is almost totally evaporated. |
| 3. Add heavy cream. |
| 4. Whisk in butter (one piece at a time) |
| (do not heat above 136º or sauce will break) |
| 5. Strain. Add lemon juice, salt and pepper. |
| 6. Hold for service at 120-130º. |
Venanzio Poccia - executive chef |
This web site Copyright ©the Richlandtown Inn 2008. |
All photographs Copyright ©steve landis 2008. All other rights reserved. |
