| It was recently my father’s b-day and I was pretty much kitchen sink-ing it. I was in a bind for a sauce for an herb roasted pork loin I made and my variables were minimized. I concocted this balsamic vinegar based buerre blanc (butter sauce), that I thought was out of this world. As I suppose others have, I have received a lot of requests for the recipe, so here it is Balsamic Beurre Blanc 1 C Balsamic vinegar 1 C red wine 10 ea. green, black, white and pink peppercorn 1 bay leaf 1 lb. cold, unsalted butter 1/2 c whipping cream Combine first 4 ingredients in a sauce pan and simmer. Reduce to 4-6 fl. ounces over low heat, may take up to 45 mins. to an hour.( you can rapid boil this recipe up to this part, but lose a tremendous amount of flavor) Remove the pan from the heat and strain through a chinois, a fine colander or cheesecloth and place back on the heat source Cut your butter into 1-2T size pieces. Remove the saucepan from the heat source and stir in the butter 2-4T at a time, until that butter is melted and then make your next addition until all the butter has been used. If you intend on holding the sauce for any period of time, reduce 1/2 c of whipping cream to 1/4c and gently temper the cream reduction into the buerre blanc. This will hold the sauce together for a little while. The peppercorns are not a necessary ingredient, I like it because it adds that little pepper twinge to the final product which I find compliments the pork rather well. |
| Balsamic Beurre Blanc |