Name: Beurre Blanc (For Fish) - Great Chefs
Ingredients: 2 oz Shallots, minced; 3/4 c Wine, white; 3/4 lb Butter, at room temperature

CATEGORY	CUISINE	TAG	YIELD
	New Orleans	Basics, Sauces, Masterchefs, Norleans, L16	4	Servings

INGREDIENTS

2	oz	Shallots, minced
3/4	c	Wine, white
3/4	lb	Butter, at room temperature

INSTRUCTIONS

Reduce white wine and shallots over high heat until the wine is half
its original volume.
Remove from heat and whisk in butter bit by bit until each addition is
emulsified.
Source: Great Chefs of New Orleans, Tele-record Productions
:       Box 71112, New Orleans, Louisiana - 1983
:       Chef Daniel Bonnot, Louis XVI Restaurant,
:       Marie Antoinette Hotel, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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