Vegetable Glace Beurre Blanc with Fine Herbs
Loading...Serves Approximately 18 oz
Ingredients
6 oz Glace de Veau Roasted Veal Stock Reduction
1/2 cup champagne
1/2 cup champagne vinegar
3 Tbs chopped shallots
1 fresh bay leaf
1 lb unsalted butter (cubed and frozen)
Salt and pepper, to taste
Fresh chopped lemon thyme, dill, chives, tarragon
METHOD
- Heat Glace de Veau Roasted Veal Stock Reduction, champagne, vinegar, shallots and bay leaf in a saucepan. Reduce by 70%.
- Whisk cubes of butter into sauce, whisking constantly, until all ingredients are blended; strain. Season to taste with salt and pepper.
- Garnish with fresh herbs to taste.
