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Harvest Johannis Berg Riesling Beurre Blanc

Budget.Gourmet's picture
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Riesling 1⁄2 Cup (8 tbs) (Late Harvest Johannisberg)
  Minced shallots 1 Tablespoon
  Unsalted butter 8 Ounce, cut into pieces
  Ground red pepper 1 Pinch
  Salt To Taste

Combine the vinegar, wine, and shallots in a small, heavy, nonaluminum saucepan and bring to a boil.
Continue boiling over high heat until the liquid has reduced to about 1 tablespoon, about 6 to 7 minutes.
Turn off the heat and whisk in about 2 tablespoons of butter, beating until the butter looks frothy and slightly opaque.
Add 2 more tablespoons of butter and whisk until it is completely incorporated and smooth.
Return the saucepan to low heat, and continue whisking in the remaining butter in small amounts, making sure to incorporate each piece before adding the next.
Add the red pepper and season to taste with salt and pepper.
The sauce should coat the back of a spoon.
It may be prepared 30 to 45 minutes ahead of time and kept warm over warm (not boiling) water.
Be sure to look at it occasionally, whisking to prevent separation.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian
Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1746 Calories from Fat 1618

% Daily Value*

Total Fat 184 g283.2%

Saturated Fat 116.5 g582.6%

Trans Fat 0 g

Cholesterol 487.7 mg162.6%

Sodium 422.2 mg17.6%

Total Carbohydrates 8 g2.5%

Dietary Fiber 0.23 g0.9%

Sugars 0.2 g

Protein 2 g4.9%

Vitamin A 120.8% Vitamin C 2.7%

Calcium 6.6% Iron 1.9%

*Based on a 2000 Calorie diet

Harvest Johannis Berg Riesling Beurre Blanc Recipe