Name: Tartare Beurre Blanc
Ingredients: 2 small banana shallots finely chopped.; 200ml dry white wine; 100ml white wine vinegar; 250g unsalted butter, cubed; 50g capers; 50g cornichons; 20g parsley; 2 tbsp horseradish sauce; Salt and pepper to taste; Zest of 1 lemon

Tartare Beurre Blanc

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Author: Fallow

Ingredients

Units Scale

2 small banana shallots finely chopped.
200ml dry white wine
100ml white wine vinegar
250g unsalted butter, cubed
50g capers
50g cornichons
20g parsley
2 tbsp horseradish sauce
Salt and pepper to taste
Zest of 1 lemon

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Instructions

Place the finely chopped shallots into a saucepan with the wine and vinegar. Reduce this liquid by half on a medium-high heat. Once reduced lower the heat.
Reduce the heat to low-medium. Slowly add in cubes of butter whilst whisking or moving the pan, allowing each block to melt before adding in the next. This will make an emulsion. If you see a splitting effect, remove the pan from the heat and continue adding cold butter and whisking.
Once all the butter is added the sauce be a pale yellow, glossy, and thick consistency. Remove the pan from the heat.
Finely chop the capers, cornichons, and parsley. Fold through the butter sauce.
Season with salt, pepper and lemon zest.

Find it online: https://fallowrestaurant.com/tartare-beurre-blanc/

Tartare Beurre Blanc

Ingredients

Instructions

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