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    You are in: Home / Recipes / Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce Recipe
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    Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

    Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce. Photo by Julesong

    1/1 Photo of Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Julesong's Note:

    We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, Puree Verte - Potato, Fennel, and Fava Mash). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.

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    Units: US | Metric


    1. 1
      In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
    2. 2
      Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
    3. 3
      Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
    4. 4
      Do not allow the sauce to become either too hot or too cold or it will break.
    5. 5
      Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
    6. 6
      Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
    7. 7
      Also, feel free to experiment with other herbs than listed above.

    Ratings & Reviews:

    • on March 08, 2014


      I made this sauce for some bacon-wrapped stuffed chicken breast we madeon valentines day, and oh my goodness! It was the best sauce we have ever made! We used basil and marjoram, and we felt as if we were ordering off a 5 star resturant menu. It has replaced every white sauce recipe we have.

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    • on November 04, 2006


      MMM GOOD!!! I only made about a half cup of sauce to test this out but I'll be making more soon! I didn't have any shallots, and for the fresh herbs, I used a mixture-but I'm not really sure what herbs were in there! I'm pretty sure there was no cilantro (I hate cilantro with a passion and I can taste it even in very small amounts). This sauce was a lot easier than I thought it would be. It took some time to reduce the wine, but after that it all came together pretty quickly. I transferred the reduce wine to my "double boiler" (glass bowl on top of saucepan) and the butter went in easily and quickly. I felt like a real gourmet chef, and the house smelled fabulous. Thanks for a great sauce!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

    Serving Size: 1 (1141 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1169.2
    Calories from Fat 1044
    Total Fat 116.0 g
    Saturated Fat 73.3 g
    Cholesterol 316.7 mg
    Sodium 770.7 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 0.8 g
    Sugars 1.5 g
    Protein 3.1 g

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