white wine and lemon sauce [Recipes]
2010 Jun 10
Following on what Yan and LWB have mentioned, have you tried beurre blanc? It's a bit more involved than the recipe you provided, but that's just because you whisk in the butter fairly slowly in order to make an emulsion.
I think the ratio is roughly 1 cup of wine per half pound of butter? You reduce the wine (and lemon juice) down to almost nothingness, take it off the heat, and slowly whisk whisk whisk the butter in.
Don't know if I've ever seen beurre blanc used as a pasta sauce, but it may be kinda neat.
I think the ratio is roughly 1 cup of wine per half pound of butter? You reduce the wine (and lemon juice) down to almost nothingness, take it off the heat, and slowly whisk whisk whisk the butter in.
Don't know if I've ever seen beurre blanc used as a pasta sauce, but it may be kinda neat.
2010 Jun 14
So did the butter "tame" the lemon, hff? I was going to suggest more olive oil perhaps - butter would also do the job while thickening. I made something like this tonight with olive oil, garlic, shallots, hot ground chilies, lemon juice, asparagus, and white wine, stirring in a Tbs of cold butter at the end to thicken, then adding greens (torn spinach, mustard and Swiss chard as well as sliced fresh oregano), covering and wilting, then the pasta and seasonings. The butter should be cold when stirred (or whisked) in.
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