[White Butter Sauce]
...Julia says that this sauce originated in Nantes...and that it's really just warm butter flavored with shallots, wine, vinegar, salt and pepper...
...but it's a tricky sauce...wanting to turn oily and separate...and she gives instructions for when it has 'turned'...
...start with some white wine vinegar...
...add some finely minced shallots...
...some dry white wine...
...some salt...
...and white pepper...
...boil down until they have reduced to about 1 1/2 tablespoons...
...then off heat...start adding your Earth Balance...two pieces at first...
...then just keep adding Earth Balance...
...the sauce will be thick and ivory coloured...
...about the consistency of hollandaise...
...we put the dish of beurre blanc in a bowl of warm water so that it wouldn't separate...Julia calls this 'Holding the Sauce'...
...and served it with some baked tofu...
...it was (of course) buttery and delicious...
Substitutions:
Earth Balance for the Butter
Recipe here:
Mastering the Art of French Cooking
pp. 96-97
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