Beurre Blanc with Roe and Chives
Ingredients
10 persons
- 45 g OSCAR® Premium White Wine Reduction
- 75 g water
- 450 g butter, cold, cut into cubes
- chives, chopped
- trout roe
Preparation
- Bring water and OSCAR® Premium White Wine Reduction to a boil, then lower the heat.
- Over low heat, add a few cubes of butter at a time to the pan, stirring constantly.
- Enrich the sauce with chopped chives and roe.
Tip: Sauces like this can easily be blended with a hand blender in a saucepan.
Inspiration
OSCAR® Premium
OSCAR® Premium is created with culinary understanding of modern gastronomical needs and with respect of traditional cooking.