{"id":5399,"date":"2021-01-19T10:42:03","date_gmt":"2021-01-19T09:42:03","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=5399"},"modified":"2021-11-06T16:18:05","modified_gmt":"2021-11-06T15:18:05","slug":"french-beurre-blanc-my-way-butter-sauce","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/french-beurre-blanc-my-way-butter-sauce\/","title":{"rendered":"French Beurre Blanc my Way (butter sauce)"},"content":{"rendered":"<p>Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too \u2026 Don\u2019t hesitate to try it!\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">French beurre blanc (butter sauce)<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"19 January 2021\">19 January 2021<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 2<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT2M\">Prep<\/label>: 2 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT6M\">Cook<\/label>: 6 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT8M\">Total<\/label>: 8 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">I like to make this recipe when I have a bit of Champagne left. It is ideal when served with scallops, and delicious with fish filet too. You can prepare this sauce in 1 or 2 steps.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">30 g peeled and very finely chopped shallots<\/li>\n                            <li itemprop=\"recipeIngredient\">80 ml Champagne<\/li>\n                            <li itemprop=\"recipeIngredient\">30 g salted butter<\/li>\n                            <li itemprop=\"recipeIngredient\">3 TBS double cream or creme fraiche (optional)<\/li>\n                            <li itemprop=\"recipeIngredient\">Pepper from the mill<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Put the shallots along with the Champagne in a small pan and let it simmer on low heat. Stir often and regularly until the Champagne is entirely absorbed by the shallots. Be careful not to let the shallots turn golden at all. This delicate step may be prepared ahead of time.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">Place the cool chunks of butter in the warm pan and whisk until it gets to the boiling point. Check on the seasoning, the sauce should cover and stick to the back of a spoon to reach the smooth texture we are looking for. Add a little bit of cream and serve immediately. If you need a little more time before serving, keep the sauce warm in a double boiler.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">You may use a strainer to extract the shallots and have a lighter sauce, but then you won\u2019t feel the shallots bits, it is up to you. Personally, I love to feel the shallots, it makes the sauce a little hardier but the taste will still be as delicious.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too \u2026 Don\u2019t hesitate to try it!<\/p>\n","protected":false},"author":2,"featured_media":5815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[539,311,607,341,332,350,333],"tags":[],"class_list":["post-5399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-30-minutes-meal-ideas","category-chic-dinner-party-recipes","category-classic-french-recipes","category-main-courses","category-salty-recipes","category-sauces-and-chutneys","category-starters"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=5399"}],"version-history":[{"count":2,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5399\/revisions"}],"predecessor-version":[{"id":5401,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5399\/revisions\/5401"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/5815"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=5399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=5399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=5399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}