Text 33618, 97 rader
Skriven 2010-01-17 17:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Stooges Ratings
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Oh. I was not aware of a limit on lines per post ... most OLR software
 DD> splits messages that are "too long" in twain.

Apparently some older ones truncate instead of split. I suspect
nobody here has that problem but the old rule remains.

 DD> I seem to remember a request to keep posts short. But no actual
 DD> requirement.

It's merely a suggestion, not a regulation AFAIK.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Classic Beurre Blanc And Terry's Variations
Categories: French, Sauces, Info
  Servings: 1

      1 TB finely minced shallots
      3 TB dry white wine; such as
           sauvignon blanc
      3 TB champagne vinegar
    1/2 ts kosher salt
    1/8 ts white pepper
      2 TB water
    1/2 lb cold unsalted butter; cut
           into cubes

To saute vegetables: In medium heavy-bottomed saucepan, simmer
shallots, wine, vinegar, salt and pepper over medium-high heat until
reduced to 1 tablespoon. Add water. Cook down to 2 tablespoons.

To make sauce: Into hot reduction, whisk in 2 cubes butter.
Immediately turn heat to low. Whisk in remaining butter, 1 or 2
cubes at a time, until incorporated. (Note: It's important to whisk
constantly.) Sauce should be thick, the consistency of heavy cream.
Strain, if desired.

To serve: Sauce is best served immediately but can be kept for 1 or
2 hours over pan of barely warm water, near pilot light or in
thermos bottle. Stir occasionally, whisking in a little water if
sauce thickens.

Makes 1 cup.

Variations:

Beurre citron: Replace shallots, vinegar and wine with 1/4 cup lemon
juice and 1 teaspoon lemon zest.

Beurre rouge: Replace white wine with red and champagne vinegar with
red-wine vinegar.

Coconut milk beurre blanc: After initial reduction, add 2
tablespoons coconut milk instead of water.

Ginger-lime beurre blanc: To basic reduction sauce, add 1 tablespoon
finely minced fresh ginger and replace vinegar with equal amount of
lime juice.

Soy beurre blanc: Replace wine and vinegar with mixture of soy sauce
and chicken stock. Add sprig of fresh thyme to reduction. Add 1
tablespoon heavy cream; cut amount of butter to 2 tablespoons.
Remove thyme. (Note: This is looser and lighter than traditional
sauce.)

Cider beurre blanc: Replace wine and vinegar with cider. Add black
peppercorns and bay leaf to reduction. Strain out peppercorns and
bay leaf before adding butter. Click here to find out more!

Recipe Notes If you're pairing the sauce with meat instead of fish,
trade the white wine for red, switch out the champagne vinegar for
red-wine vinegar (or double the red wine and omit the vinegar) and
you have a "beurre rouge." The deeper flavors of the red wine
particularly complement beef.

Substitute lemon juice for wine and omit the vinegar to make a
"beurre citron." Or infuse herbs - tarragon, thyme, rosemary - into
the reduction, or add stock to it for a lighter sauce.


  From: Terrypogue To: Foodwine         
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Letterman confessed that he too had hiked the Appalachian Trail.

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