*  Exported from  MasterCook  *
 
                    BEURRE BLANC (FOR FISH) - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Basics                           Sauces
                 Masterchefs                      Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Shallots, minced
      3/4   c            Wine, white
      3/4   lb           Butter, at room
                         -- temperature
 
        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 - 1983
        :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans
  
 
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