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Title: Beurre Blanc au Moutarde
Date: 04/13/2008 08:29:03
Posted by: KitchenWitchCooks
Beurre Blanc au Moutarde


* 3/4 cup dry white wine
* 1/4 cup cider vinegar
* 6 white peppercorns,crushed
* 1 large shallot, very finely chopped
* 6 2-inch sprigs of fresh thyme
* 1 bay leaf
* 1/4 cup heavy cream
* 3/4 cup butter (1-1/2 sticks), chilled & cut into cubes
* 1 Tablespoons grainy mustard


1. Combine the wine, vinegar, peppercorns, shallot, thyme and bay leaf in a skillet (not nonstick) and simmer until almost dry.

2. Add the cream and cook until the mixture coats the back of a spoon.

3. Reduce the heat and add the butter a few pieces at a time, whisking continously.

4. Strain the sauce into a bowl. Add the mustard and season with some salt.

To serve:

Serve with salmon, chicken or pork.
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