Rosé wine beurre blanc from Paul Gayler's Sauce Book: 300 World Sauces Made Simple (page 34) by Paul Gayler

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

  • Acarroll on March 29, 2026

    Loved this sauce! I served it with creamed spinach and seared scallops. Definite keeper. My only comment is I had to cook the shallots for a lot longer than noted in the recipe.

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