Burre Blanc


  1. 1/2 Cup Minced Shallots
  2. 1 Cup White Wine (Sauv Blanc)
  3. 1 Cup Champagne Vin (or white wine vin)
  4. 4 oz Heavy Whipping Cream
  5. 1 Pound Unsalted Butter
  6. 1 Table Spoon Paprika
  7. 1/4 Cup Chopped Parsley
  8. to taste Salt and Pepper


  1. Add Minced Shallots, Wine and Vinegar to Sauce pan, set on High Heat

  2. Wisk mixture occasionally until reduced (syrup texture, approx 2 Table Spoons)

  3. Add Whipping Cream, reduce heat to low, heat to simmer

  4. Add Butter in small amounts at a time Constantly whisking, 30 Seconds on 30 Seconds off heat rotation after each part of butter

  5. Once all Butter is mixed in add Paprika, Parsley and Salt and Pepper, serve immediately or keep under Low heat Lamp

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