Champagne beurre blanc

Name: Champagne beurre blanc
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml vinegar white wine; 60.00 g shallots finely chopped; fresh thyme; 100.00 ml wine sparkling wine; 60.00 g button mushrooms finely diced; 250.00 g butter chilled and diced; salt and white pepper

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

30.00 ml	vinegar — white wine
60.00 g	shallots — finely chopped
	fresh thyme
100.00 ml	wine — sparkling wine
60.00 g	button mushrooms — finely diced
250.00 g	butter — chilled and diced
	salt and white pepper

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Method:

Combine vinegar, shallots or small onions and thyme in a small, heavy-based saucepan and cook, uncovered, over low heat to reduce liquid by half.
Add champagne and mushrooms and continue to cook gently, uncovered, until liquid has again reduced by half. Remove thyme.
Over low heat, whisk in butter, a little at a time, or beat it in with a wooden spoon. It is vital to keep the sauce barely simmering at 90 ºC and not let it boil during this process.
Season to taste and serve sauce at once, or keep it hot in a bain-marie for a few minutes.