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patrick.a.harrison_12805010

Chapel Hill, North Carolina

Member since Apr 2010

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Reviewed Raymond Beurre Blanc

Nov 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used Black Box Chardonnay (I know... I know...) but it was delicious! Adding the butter one cube at a time takes a while but it's worth it! The sauce is just sooo smooth, and you'll be SHOCKED at the amount of flavor it has. Be patient when reducing the wine, lemon juice and shallots. OH! How could I forget... I don't like using cream/sour crea...

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