"If you haven't tried beurre blanc before, you're in for a treat. Lots of butter makes it creamy and satisfying, but it's not overly heavy thanks to the shallot-wine-vinegar reduction. It's one of our favorite sauces to pair with white fish like cod. And don't be overwhelmed by the recipe- it if fairy easy to follow - and you will love the final result.,"
"In a small saucepan over medium heat, combine shallot, white wine and vinegar, stir to combine and bring to a rapid simmer. Reduce liquid until about 2 teaspoons remain. Lower the heat to medium-low and add the cold butter 1 tablespoon at a time, whisking until the butter has melted before adding more. Note: The sauce should be the consistency of hollandaise sauce. If it's too thick, e.g., more like mayonnaise, whisk in 1 tablespoon of water."
"To make the asparagus: Toss the asparagus in the olive oil and season with salt and pepper. Lay the asparagus flat on a baking sheet and bake for 10 to 15 minutes or until it is tender and beginning to brown in some spots. Set aside. To make the cod: Using a spice grinder, blend the dried porcini mushrooms into a powder and"
Beurre blanc is made by reducing minced shallot with white wine and white wine vinegar to about two teaspoons, then whisking in cold butter tablespoon by tablespoon until the sauce reaches a hollandaise-like consistency. The sauce is finished with minced tarragon, salt and pepper and kept warm. Asparagus is tossed with extra virgin olive oil, seasoned, and baked at 425°F for 10–15 minutes until tender and lightly browned. Cod fillets are prepared skinless with pin bones removed and are to be crusted using dried porcini mushrooms ground into a powder.
Read at Alternative Medicine Magazine
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