Historical Recipes: Beurre Blanc – A Fish Sauce by Claude Monet

Rating: 5.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



www. Wdr. De/radio/wdr3/sendungen/lebrep/recipes/beurreblanc. Html Chop butter and store in the freezer. In the meantime, boil down fish stock, shallots, vinegar as well as sugar over low heat until creamy and cool. Boil the resulting stock repeatedly and add the frozen butter pieces with a whisk. Fold in a dash of Calvados.

Then bring to the table on the spot with the prepared fish and the add-ons.

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