I-Beurre blanc iyi-sauce e- emulsified e -butterfly elula ebhekene nezinhlanzi noma izilwane zasolwandle. Ingumngane omusha ohambele kabusha we-culinary, owaqala ngo-1890 edolobheni laseNantes, elisemfuleni iLoire engxenyeni esentshonalanga yeFrance eduze nogu lwe-Atlantic.
Qhathanisa lokhu nama-sauces afana ne- velouté , okuye kwaba khona kusukela nge-1600s okungenani.
Ngokomlando, umculi ogama lakhe linguClémence Lefeuvre (noma ngokusho okuthile, umsizi wakhe) okwenza isoso se-béarnaise kodwa ukhohlwa ukwengeza izikhupha zamaqanda. Lokhu cishe cishe njengoba kwakhiwa ama-hamburgers ngoba umpheki wazama ukwenza i-steak tartare kodwa wayipheka ngephutha.
Yingakho kungumqondo omuhle ukuthatha lezi zindaba zokuqala ezivela kwezocansi ngamabele okusanhlamvu. Ngokumangazayo, i-béarnaise sauce yilezi zindaba ezivela emlandweni osuselwa emcabangweni wokuthi, futhi, wasungulwa ngephutha. Angiqondi ngokucacile isikhalazo sama-anecdotes esichaza ukuthi lezi zidalo zinephutha elikhulu. Uma ngabe ngilungisile i-béarnaise noma i-beurre blanc, ngabe ngizothatha isikweletu esigcwele kuso.
Omunye umehluko phakathi kwe-béarnaise ne-beurre blanc yukuthi nge-bénanaise sisebenzisa ibhotela ecacisiwe , futhi sifuna ukuthi ifudumele. Nge-beurre blanc, ngakolunye uhlangothi, sisebenzisa ibhotela lonke, futhi kubalulekile ukuyigcina ibanda ngangokunokwenzeka . Ngakho-ke ungabona indlela okungenakwenzeka ngayo indaba yokuqala.
Kunoma yikuphi, siyazi ukuthi kwakunguClémence, futhi siyazi ukuthi ukhonze umsizi wakhe we-beurre blanc (noma u- Nour beurre , njengoba kwaziwa ngaleso sikhathi) ngezinhlanzi.
Amavini amahle okunciphisa (noma ama- sec , okusho ukuthi "cishe asomile") afaka i-Chablis, i-Sauvignon Blanc noma i-Chardonnay, kodwa noma yikuphi okumhlophe okomile okuyophuza kuzokwenza. Ukuze uthole i-beurre blanc enhle kakhulu, zama ukuyenza nge- Champagne esele .
Qaphela ukuthi uma wenza i-sauce ngendlela efanele, kuyoba mnandi futhi i-creamy and velvety. Uma kubonakala sengathi ibhotela, i-emulsion iphukile, mhlawumbe ngoba ibhotela lakho lalingabanda ngokwanele, noma wanezela ama-cubes ngokushesha, noma awunamathele ngokwanele, noma mhlawumbe zonke ezintathu. Uma lokho kwenzeka, yikhiphe ekushiseni bese uphahla emakhakheni ambalwa weqhwa kuze kufike ummulsion ndawonye.
Ungenza futhi ushintsho olubizwa ngokuthi i- beurre rouge ("ibhotela elibomvu"), ngokufaka iwayini elibomvu newayini elibomvu uviniga ekunciphiseni.
Okuzokwenza
- 1 inkomishi iwayini elimhlophe elimhlophe
- 1/2 indebe iwayini elimhlophe iviniga
- 1 tbsp. shallot oqoshiwe
- 1 lb. ibhotela elingenalutho, ubanda
- Usawoti ongcolile, ukunambitha
Indlela Yokwenza
- Sika ibhotela ibe yi-cubes eliphakathi (1/2-intshi) bese ubuyela ama-cubes ebhotela esiqandisini ukuze uwagcine ebanda, okubaluleke kakhulu.
- Sishisa iwayini, uviniga, kanye ne-shallots epanini kuze kube ngamathumba oketshezi, bese unciphisa ukushisa kancane bese uqhubeka ucindezela kuze kube yilapho uketshezi luye lwahlehlela ngaphansi kwezipuni ezimbili. Lokhu kufanele kuthathe imizuzu engaba ngu-10.
- Uma ingxube yewayini-uviniga isinciphise izipuni ezimbili, ukunciphisa ukushisa kuya phansi, thatha ama-cubes of ibhotela efrijini bese uqala ukungeza ama-cubes, eyodwa noma amabili ngesikhathi, ukunciphisa, ngenkathi usheshe uphuze wire whisk.
- Njengoba ibhotela liyancibilika bese lihlanganisa, engeza ibhotela eningi futhi uhlale unyakaza. Qhubeka uze ube nezinhlamvu ezingu-2 kuya kwezingu-3 ezisele. Susa ekushiseni ngenkathi ushaya ama-cubes ambalwa wokugcina, bese ushaya isikhashana noma amanye amabili. I-sauce eseqedile kufanele ibe nkulu futhi ibushelelezi.
- Isizini ukunambitha ngosawoti ongokwesiko . Ngokwesiko-ke, ama-shallots azobe engakabikho ngaphambi kokuba bakhonze, kodwa ukwenza kanjalo kuyinto yokuzikhethela. Khonza ngokushesha.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 434 |
| Inani lamafutha | 46 g |
| I-Fat egcwele | 29 g |
| I-Fat Unsaturated | 13 g |
| I-cholesterol | 122 mg |
| I-sodium | 46 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 1 g |