Truffle Beurre Blanc

Justin All Recipes, Meat, Poultry, and Seafood Sauce Recipes, Truffle Product Recipes 1 Comment

1 cup white wine
¼ cup white wine vinegar
2 tbsps chopped shallots
2 tbsps heavy cream
¾ cup Truffle butter at room temperature
Fresh lemon juice and salt & pepper to taste

Simmer and reduce wine, vinegar, and shallots in a sauce pan until it is a syrupy glaze and remove from heat. Stir in cream and return to low heat reducing volume a little, then add truffle butter bit by bit stirring constantly. After all butter is stirred in, add lemon juice and salt & pepper to taste then strain. Hold at room temperature only until needed.

Recipe by Paul Hughes, contributor


Browse More:
Truffle Recipes

Comments 1

  1. Pingback: Dungeness Crab Cakes w/ Truffle Beurre Blanc | Blog

Leave a Reply

Your email address will not be published.