LILLET TONIC COCKTAIL RECIPE: WHITE WINE APERITIF IDEA I LILLET
Amazing how a simple slice of cucumber can bring a unique taste to a unique apéritif. The ideal companion for an after-work refreshment with friends. grosses marocaines recettes.
Provided by: Lillet
|5cl of Lillet Blanc|
|10cl of tonic water|
- Looking for something tasty & light? Voilà!
Amazing how a simple slice of cucumber can bring a unique taste to a unique apéritif. The ideal companion for an after-work refreshment with friends.
CHEF JOHN’S BEURRE BLANC RECIPE | ALLRECIPES
Provided by: Chef John
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|½ cup dry white wine (such as Sauvignon Blanc)|
|2 tablespoons lemon juice|
|2 tablespoons heavy cream|
|2 teaspoons very finely minced shallots|
|4 ounces cold unsalted butter, cut into 1-inch cubes|
|1 pinch cayenne pepper|
|salt to taste|
- Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
- Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture. Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
- Remove the saucepan from heat. Season with cayenne pepper and salt.
Calories 255.3 calories, CarbohydrateContent 2 g, CholesterolContent 70.4 mg, FatContent 25.5 g, FiberContent 0.1 g, ProteinContent 0.5 g, SaturatedFatContent 16.1 g, SodiumContent 46.5 mg, SugarContent 0.6 g
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) RECIPE – NYT COOKING
Provided by: Craig Claiborne And Pierre Franey
Total time: 20 minutes
Yield: About one cup
|1 tablespoon butter|
|1/4 cup finely chopped shallots|
|3 tablespoons white-wine vinegar|
|2 tablespoons dry white wine|
|1/3 cup heavy cream|
|Salt to taste, if desired|
|8 tablespoons butter, cut into 12 pieces|
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
@context http//schema.org, Calories 625, UnsaturatedFatContent 20 grams, CarbohydrateContent 5 grams, FatContent 67 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 42 grams, SodiumContent 374 milligrams, SugarContent 3 grams, TransFatContent 2 grams
BEURRE BLANC RECIPE | EPICURIOUS
Provided by: EPICURIOUS.COM
Total time: 20 min
Cook time: 15 min
Yield: Makes about 1 cup
|¼ cup dry white wine|
|¼ cup white-wine vinegar|
|2 tablespoons finely chopped shallot|
|⅓ cup heavy cream|
|¼ teaspoon salt|
|⅛ teaspoon white pepper, or to taste|
|2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled|
- Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
- Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
What is the best way to make fromage blanc?
This is a staple for all cheese… Heat 1 gallon of milk to 86¡F while stirring slowly. You can use a thermometer, or since this is so close to our body temperature you can heat until the milk feels neither cool nor warm. Once the milk is heated, open one packet of our Fromage Blanc culture and sprinkling it on the milk surface.
How do you know when fromage blanc is done?
The rennet will coagulate the milk into a gel like consistency after a few hours. When this curd mass shrinks slightly (visibly pulling away from the edges of the pot) you can move onto the next step. The Fromage Blanc at this point will look like a block of curd floating in clear whey.
Do you Blanch meat before cooking it?
• Some recipes call for blanching the meat or bones first (except for fish bones which are too fragile). Then drain and start with fresh, cold water. This removes any impurities on the outside. • After blanching and after the first boil, add ice.
What is fromage blanc cheese?
Fromage Blanc is a fresh, easy-to-make cheese of French origin. It makes an excellent cheese spread when mixed with herbs and spices, it can also be used as a substitute for cream cheese or ricotta in cooking. When drained you can achieve the consistency of cream cheese but with a fraction of the calories and cholesterol.