Herb and Cheese Parisienne Gnocchi
from Thomas Keller’s cookbook – “Bouchon”
The “secret” to this sauce is 2 pounds of butter!
source: Larousse Gastronomic
Yield: 1 quart
1 fl. oz. white wine vinegar
4 fl. oz. white wine
1 1/2 tsp. salt
1/2 tsp. white pepper
1 oz. shallot, minced
2 lb. whole butter, chilled
- Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin.
- Cut the butter into pieces approximately 1 ounce in weight. Over low heat, whisk the butter a few pieces at a time, using the chilled butter to keep the sauce between 100 degrees Fahrenheit and 120 degrees Fahrenheit.
- Once all of the butter has been incorporated, remove the saucepan from the heat. Strain through a chinois (or fine-meshed sieve) and hold the sauce at a temperature between 100 degrees Fahrenheit and 130 degrees Fahrenheit for service.
To serve: toss the Herb and Cheese Parisienne Gnocchi with the warm Beurre Blanc.
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