THIS IS MY OLD BLOG. GO TO THE NEW ONE: Guy Tavor

Sunday, August 21, 2005

RECIPE - Nantes butter cream sauce

Nantes - a port city in western France on the Loire estuary - famous white cream.

this sauce is splendid for serving along with fish dishes.
its a robichon recipe.

ingredients
4 challots
100 cc white muscat wine
20 cc red wine vinegar
150 cc butter - diced and very cold (keep it in the fridge until preperation)

preperation
fine cut 4 challots
add them into a pot
add the white wine and vinegar
and salt and pepper
simmer until almost no fluids remain
add two tablespoon of water
take the butter out of the fridge, add the butter cubes slowly while mixing

if this sauce is waiting for the main dish, keep it on very small heat source, but it must not get to a boiling poiint.


tags: , ,

3 Comments:

Anonymous Anonymous said...

WHy do you need the butter very cold if you're going to melt it anyways?

4:46 AM

 
Anonymous Anonymous said...

I forgot to sign my previous message - My name is Captain Spaulding.

4:48 AM

 
Blogger mywayguy said...

it just does not work if the butter is not cold. when the butter melts it seperates - you dont want that to happen outside the pan.

here's a link for a similar recipe.
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/beurre_blanc_fil.html

4:54 AM

 

Post a Comment

<< Home