Spiced Beurre Blanc
This Spiced Beurre Blanc sauce is absolutely delicious. It is a sauce rich and flavorful that is so good you can use it as a dipping sauce!
Servings: 10
Calories: 111kcal
Ingredients
- ½ yellow onion
- ½ small green pepper
- 2 garlic cloves
- 1 cup white wine
- 2 tablespoons white vinegar
- ½ teaspoon peppercorn
- 2 bay leaves
- ¼ cup heavy cream
- ½ teaspoon adobo
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 ounces butter
Instructions
- Cut the butter into small cubes. Put the butter in the fridge until you are ready to add it to the sauce.
- First, peel and cut the onion into small strips and set it aside. Cut the pepper into thin strips as well. Take the garlic and slice it into thin slices. The sizes don't matter much.
- In a small pan over high heat, add the white wine, vinegar, onion, garlic, peppercorns, and bay leaves. Cook this for 5 minutes. The liquid should be reduced until about ¼ cup of liquid is left.
- Add the heavy cream, adobo, onion, and garlic powder. Cook for 1 minute while stirring.
- Lower the heat to medium-low. Now add the butter, one cube at a time. Whisk it in and once it's melted and incorporated, add another piece until you've added all the butter. Cook for 2 minutes.
- Strain the sauce and serve immediately. Buen provecho!
Notes
- Wine- I used a Chardonnay wine. Use your favorite white wine.
- Butter- One of the most important steps is to make sure that your butter is cold. So leave the butter in the fridge until the very last moments before adding it to the sauce.
- This is a twist on the traditional Puerto Rican Escabeche sauceused in this recipe, which has the same flavors but without the cream and butter.
Nutrition
Calories: 111kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 120mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg
