Beurre blanc from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • shallots
  • heavy cream
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on February 25, 2011

    Classic French sauce. I was actually able to freeze it and it did not break (the texture was a little different though but still pleasant). So I would recommend making a double batch and it becomes an instant sauce for fish.

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