Honey Beurre Blanc Sauce
Description:
A richly versatile sauce for fish, chicken or vegetables
Ingredients:
2 c. heavy cream
3 Tbs. Burleson's Pure Honey
1 c. white wine
1/4 c. fresh lemon juice
2 shallots, diced
1 stick unsalted butter, cold, cut into chunks
Directions:
Heat cream and honey in a heavy saucepan over medium-high heat until reduced to 3/4 c. and set aside. In a large skillet, reduce wine, lemon juice and shallots over high heat until only a little liquid remains. Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until the sauce is thick and smooth. Makes about 1 c.
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