Basic Beurre Blanc

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Step: 1

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Step: 2

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Per Serving: 225 calories; protein 0.4g; carbohydrates 0.8g; fat 24.9g; cholesterol 67.8mg; sodium 166.4mg.

Deciding stay in and cook your dinner instead of eat in the evening out is good a process in the best direction if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .