Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

Recipe by Julesong
READY IN: 30mins




  • In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
  • Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
  • 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).
  • Do not allow the sauce to become either too hot or too cold or it will break.
  • Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
  • Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
  • Also, feel free to experiment with other herbs than listed above.