Soups & Sauces » Bacon-Sherry Beurre Blanc
Keith Pooler of Bergamot restaurant demonstrates a versatile sauce starting with rendered bacon and shallots, deglazed with aged sherry and veal stock, and thickened with butter. Beurre blanc sauces can be persnickety, as acidity of the wine mixed with dairy (butter) can cause the sauce to break if not combined properly. Keith shows that a slow addition of room-temperature butter whisked vigorously over low heat will yield a smooth, viscous texture.
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!