![[WetLeather]](/images/smallwet2.gif)
| Name: | Biere Blanc | Contributor: | Martin Golding |
|---|---|---|---|
| Description: | beer, sauce | Posted: | 1996-01-18 |
| Key words: | Biere Blanc | Category: | Sauces |
| ID: | 713 | Updated: | 2006-01-09 10:31:29 |
| Ingredients: | Juice of 1/2 to 1 lemon, depending on desired tartness,
plus good beer to total 1/2 cup (I suspect a weisen or raspberry would be nice) 1 shallot or 1 Tbsp chopped onion 1 clove garlic, chopped 1/2 tsp dried dill 1 large pinch dried thyme several drops tabasco (or one's favorite hot sauce could be added to taste) 1/2 c butter, in about 1/2" dice, divided salt and black pepper to taste |
||
| Preparation: | Simmer the liquid with the herbs until it's reduced to about 1/4th. Let
cool to slightly warm (one of the less sophisticated ways to order sake translates approximately "the inside of a person's thighs". Just slightly warmer than that.). Return to very low heat, and add about 1-2 T of the butter while whisking. Continue whisking, and adding butter to keep 1-2 Tbsp of unmelted butter bits. When all the butter has been added, check the temperature with a clean finger. If hot to the touch, turn off the heat and whisk until the last of the butter has melted. If merely warm, continue whisking until just hot (I should actually measure the temperature, but fondling food is more fun than poking about with thermometers. I believe the safe range is about 130 to 150, the sauce will break and become merely wet grease if allowed to get too hot.). Correct the seasonings, if it's not tart enough whisk in more lemon juice or strong vinegar a bit at a time. Keep warm, but not too hot, until served. |
||
| Notes: | |||
| Equipment: | |||