Beurre Nantais
- serving for 3-4
- 0.5 hours
- pan
For Beurre Nantais
Ingredient
white wine 200 ml
shallots 2 pc
creme fraiche 150 ml
cold butter 250 g
Herbs
chives 3 tbsp
chervil 1 tbsp
Seasoning
salt & white pepper to taste
Directions
Finely diced shallot, cut cube of cold butter, chop chive and chervil
Add the white and shallots to a pan and reduce on a medium heat until hardly any liquid remains
Add the creme fraiche and bring to a boil
Whisk through cold butter a small amount at a time until the sauce is velvety and emulsified
Finish the sauce with the chives and chervil, season to taste with salt and white pepper
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Beurre Nantais: sauce made with butter, white wine, shallots, herbs, and cream, often served with seafood
credit to chefthombateman