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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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Shaleice B. March 08, 2014

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!

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cookin' from scratch November 04, 2006
Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce