INGREDIENTS

INSTRUCTIONS

Cut the butter in small cubes and put in a bowl. Set the bowl in ice
water. (The butter should be very cold; otherwise it might melt too
quickly and the sauce might break.)  Place shallots in a medium
stainless-steel saucepan. Add the white  wine and wine vinegar. Boil
the liquid over high heat until it is  reduced to a scant 1 tablespoon.
Just before serving, add the pieces of butter to the pan, 1 at a time,
whisking well after each addition, until it has all been used. (The
sauce should be fairly thick.) Add a little lemon juice to the sauce
to taste. Season with salt and white pepper.  If you're a purist,
you'll want to strain the shallots out of the  sauce before serving.
Some chefs prefer to leave the shallots in; if  you're among them, you
might also want to mix finely minced parsley  or tarragon into the
sauce. And some chefs like to bolster the sauce  with a little creme
fraiche just before serving it. Keep sauce warm  until needed. This
sauce can be made up to 1 hour in advance and kept  in a bain marie
over warm water.  HALIBUT  Preheat oven to 500 degrees.  Season fillets
well with salt and pepper. Cover fillets with mustard  and place into a
roasting pan.  Cook fillets at 500 degrees for 10 minutes.  Remove from
pan to a plate and surround with beurre blanc. Serve.  Converted by
MC_Buster.  Per serving: 7140 Calories (kcal); 745g Total Fat; (94%
calories from  fat); 94g Protein; 12g Carbohydrate; 2116mg Cholesterol;
336mg Sodium  Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 1/2
Vegetable; 1/2  Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus holds the secret of answered prayer”