Sous Chef Paul Morgan wanted to share our Beurre Blanc recipe with you! It is such a versatile recipe that can transform your dish from good to great! We currently use a variation of this on our Pecan Crusted Trout at dinner! This is a great sauce for fish, seafood, poached eggs or vegetables. Ingredient List: 1lb unsalted butter, cut into 1tbsp pieces (keep cold) 1 cup white wine
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