Roasted Garlic And Herb Beurre Blanc An Amazing Sauce Recipe

Name: Roasted Garlic And Herb Beurre Blanc An Amazing Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1/2 cup dry white wine; 2 finely minced shallots; 1 head roasted garlic (about 1/4 cup, cloves squeezed from their skins); 1/2 cup heavy cream; 1/2 cup (1 stick) cold, cubed butter; salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh chives (optional, for garnish); Fresh Sage; Fresh Cilantro; 1 tablespoon chopped fresh parsley; 1 teaspoon lemon juice (optional); 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh tarragon (optional, for garnish)

Elevate your dinner to restaurant-quality with this decadent Roasted Garlic & Herb Beurre Blanc! Inspired by Chef Gabriel Claycamp, this rich, creamy sauce is surprisingly easy to make and pairs perfectly with pork loin, fish, vegetables – even our famous Puree Verte (recipe #122434)! A burst of garlic and herb flavor in every bite. (Not exactly diet-friendly, but moderation is key!)

Prep Time 15 mins

Cook Time 30 mins

Calories 1169.2 kcal

Protein 6g

Rating 5.0 (2 Reviews)

Roasted Garlic And Herb Beurre Blanc An Amazing Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Garlic And Herb Beurre Blanc An Amazing Sauce

1/2 cup dry white wine
2 finely minced shallots
1 head roasted garlic (about 1/4 cup, cloves squeezed from their skins)
1/2 cup heavy cream
1/2 cup (1 stick) cold, cubed butter
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh chives (optional, for garnish)
Fresh Sage
Fresh Cilantro
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice (optional)
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon (optional, for garnish)

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How to Make Roasted Garlic And Herb Beurre Blanc An Amazing Sauce

In a medium saucepan, combine 1/2 cup dry white wine, 2 finely minced shallots, and 1 head roasted garlic (about 1/4 cup, cloves squeezed from their skins), and simmer over medium heat until the wine reduces to coat the shallots (about 5-7 minutes).
Add 1/2 cup heavy cream (or half-and-half) and continue to simmer, stirring occasionally, until the mixture thickens to a syrupy consistency (about 5-7 minutes).
Reduce heat to very low. Gradually whisk in 1/2 cup (1 stick) cold, cubed butter, one cube at a time, ensuring each cube is fully incorporated before adding the next. Do not let the sauce boil.
Maintain low heat; avoid letting the sauce get too hot or cold, as it may break (separate).
Season generously with salt and freshly ground black pepper to taste. Stir in 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh parsley, and 1 teaspoon lemon juice (optional).
Serve immediately over your favorite dish! Experiment with other herbs like chives or tarragon for a unique flavor profile.