White Truffle Beurre Blanc

Name: White Truffle Beurre Blanc
Ingredients: 1 shallot, peeled and finely minced; ½ cup white wine; ¼ cup cream; 1 stick (8 tablespoons) white truffle butter (or substitute standard unsalted butter), diced; Balinese Truffle Salt (or substitute kosher salt); 1 lemon; 1 bunch chives, sliced

Perfect for adding a richness and depth of flavor to seafood and vegetables, this creamy sauce is a beautiful example of the rewards given to your taste buds when you balance fat and acid.

White Truffle Beurre Blanc

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Ingredients 🍲

1 shallot, peeled and finely minced
½ cup white wine
¼ cup cream
1 stick (8 tablespoons) white truffle butter (or substitute standard unsalted butter), diced
Balinese Truffle Salt (or substitute kosher salt)
1 lemon
1 bunch chives, sliced

Directions 📝

In a small pot over medium-high heat, bring the shallot and white wine to a boil. Continue boiling until the pot is au sec, or nearly dry.
Add the cream and reduce over medium heat to form a glaze.
Remove the pot from the heat. Slowly whisk in the butter, one piece at a time.
Season with Balinese Truffle Salt and lemon juice to taste. Finish with the sliced chives and serve immediately.

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White Truffle Beurre Blanc

Ingredients 🍲

Directions 📝