Recipe - Beurre Blanc (For Fish) - Great Chefs

2 ounce Shallots, minced
Three fourths cup Wine, white
Three fourths pound Butter, at room
temperature

Reduce white wine and shallots over high heat until the wine is half
its original volume.

Remove from heat and whisk in butter bit by bit until each addition is
emulsified.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini