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Lobster Beurre Blanc

  • 30 min
  • Intermediate
  • 13
  • White wine -- 1 cup
  • White wine vinegar -- 0.3 cup
  • Shallot, diced -- 2 tbsp
  • Peppercorn, whole -- 1 tsp
  • Butter, unsalted, diced -- 24 oz
  • Minor's Lobster Base (No Added MSG)* Gluten Free 6 x 1 pound -- 4 tsp
Combine wine, vinegar, shallot, peppercorn, and Lobster Base in a sauce pot over medium heat. Reduce by 3/4.
Once the liquid is reduced, begin to whisk in butter. Whisk continually over medium-low heat. When emulsifying the sauce, be mindful of the temperature. If it is allowed to get too hot or too cold the sauce will break.
Once all of the butter is emulsified into the sauce, strain out shallot and peppercorns.