Confetti Beurre Blanc
|Unsalted butter||1 Tablespoon|
|Minced carrot||2 Tablespoon|
|Minced onion||2 Tablespoon|
|Green beans||4 , thinly sliced (Thin)|
|Minced shallots||2 Tablespoon|
|Tarragon vinegar||6 Tablespoon|
|Dry white wine||6 Tablespoon|
|Unsalted butter||20 Tablespoon, chilled and cut into pieces (2.5 Sticks)|
|Plum tomatoes/0.5 cup finely chopped canned italian tomatoes, well drained||3 , peeled, seeded and finely chopped|
|White pepper||To Taste|
In a medium skillet, melt 1 tablespoon of butter over medium-high heat.
When it has foamed, add the carrot, onion, and beans and stir to coat with butter.
Cook for 1 1/2 to 2 minutes, or until the vegetables are slightly softened.
Combine the shallots, vinegar, and white wine in a medium-size heavy, nonaluminum saucepan and bring to a boil.
Continue boiling over high heat until the liquid has reduced to about 1 tablespoon.
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 smooth.
Return the pan to low heat, and continue whisking in the remaining butter 2 tablespoons at a time until all the butter has been used, making sure to incorporate each lump of butter before adding the next one.
Stir in the sauteed vegetables, tomatoes, salt, and pepper and taste for seasonings.
This sauce may be prepared up to 30 minutes ahead of time and kept over warm (not boiling) water.or transfer it to a thermos, and the sauce will hold for up to 3 hours.