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Foolproof Buerre Blanc?

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Foolproof Buerre Blanc?

HSBSteveM | Mar 27, 2008 04:08 PM

Please share your techniques for making a great Buerre Blanc. I plan to reduce shallots in Chardonnay, add a touch of cream, whisk in the butter and at the last minute, add salmon roe. This will go with a poached salmon "paupiette" which is basically a thin slice of salmon rolled around a filling similar to quenelles

I nailed my first Burre Blanc and botched the next one badly.

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