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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
Preparation
1
Combine wine, vinegar, shallot, peppercorn, and Lobster Base in a sauce pot over medium heat. Reduce by 3/4.
2
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.
3
Once all of the butter is emulsified into the sauce, strain out shallot and peppercorns.
Components