Beurre blanc shi ne mai sauƙin shayarwa mai sauƙin man shanu wanda yake da kyau tare da kifi ko abincin teku. Yana da wani sabon dangin zumunci zuwa ga litattafan noma, wanda ya samo asali a cikin shekarun 1890 a birnin Nantes, a kan kogin Loire a yammacin Faransa a kusa da bakin teku na Atlantic.
Kwatanta wannan tare da naman alade irin su velouté , wanda ya kasance a kusa da tun 1600s akalla.
A cewar labari, wani mai suna Clémence Lefeuvre (ko kuma a wani labari, mai taimakawa) yana yin saurin sauya amma ya manta ya kara kwai yolks. Wannan ya kasance kamar yiwuwar hamburgers da aka kirkiro saboda shugaba yayi kokari don yin steak tartare amma ba da gangan ya dafa shi ba.
Wanne ne dalilin da ya sa yana da kyakkyawan ra'ayin ɗaukar waɗannan labarun asalin asali da hatsin gishiri. Yawancin gaske, saurin sauƙi shine ainihin batun asali wanda ya danganta da ra'ayin cewa an halicce shi ta kuskure. Ban fahimci ƙirar abubuwan da suka shafi abubuwan da aka kirkiro su ba. Idan na kirkiro ƙaddara ko farin fata, zan yi cikakken cikakken bashi.
Bambanci tsakanin launin fata da launin fata shine cewa tare da kullun munyi amfani da man shanu mai haske , kuma muna so ya zama dumi. Tare da farin fata, a gefe guda, muna amfani da man shanu mai kyau, kuma yana da mahimmanci don kiyaye shi a matsayin sanyi sosai . Don haka za ku iya ganin irin yadda labarin asalin ba zai yiwu ba.
A kowane hali, mun san cewa Clémence ne, kuma mun san cewa ta ba ta farin farin miya (ko nantes Nantes , kamar yadda aka sani a yanzu) da kifaye.
Kyakkyawan giya don ragewa (ko kuma sec , ma'ana "kusan bushe") sun hada da Chablis, Sauvignon Blanc ko Chardonnay, amma duk wani ruwan sha mai zafin zai yi. Don mai dadi na farin gishiri fata, yi kokarin yin shi tare da rushe Champagne .
Yi la'akari da cewa idan ka yi miya daidai, zai zama lokacin farin ciki kuma mai tsami da velvety. Idan yana kama da man shanu mai narkewa, motsi ya rushe, watakila saboda man shanu ba sanyi ba ne, ko kuma kuka kara da bishiyoyin man shanu da sauri, ko kuma ba ku da tsinkaye ba, ko watakila duka uku. Idan wannan ya faru, cire shi da zafi da whisk a cikin wasu kwakwalwan kankara har sai emulsion ya dawo tare.
Hakanan zaka iya yin bambanci da ake kira red rouge ("man shanu mai jan"), ta hanyar maye gurbin jan giya da jan giya giya a rage.
Abin da Kayi Bukatar
- 1 kofin ruwan inabi mai bushe bushe
- 1/2 kofin farin giya vinegar
- 1 tbsp. yankakken yankakken yankakken
- 1 l. Man shanu marar tsabta, sanyi
- Kisher gishiri, dandana
Yadda za a yi shi
- Yanke man shanu a cikin kwakwalwan (1/2 inch) cubes kuma dawo da sukari man shanu zuwa firiji don kiyaye su sanyi, wanda yake da mahimmanci.
- Sanyo giya, vinegar, kuma ya yi shuru a cikin wani sauyi har sai ruwa ya bugu, sa'an nan kuma rage zafi kadan kuma ci gaba da simmering har sai ruwa ya rage zuwa kusan 2 tablespoons. Wannan ya dauki kimanin minti 10.
- Da zarar gurasar ruwan inabi-vinegar ya rage zuwa 2 tablespoons, rage zafi zuwa low, dauki cubes man shanu daga cikin firiji kuma fara ƙara cubes, daya ko biyu a lokaci, zuwa rage, yayin da ka yi sauri sauri tare da waya whisk.
- Yayin da man shanu ya narke kuma ya kunshi, ƙara karin man shanu da ci gaba da yin whisking. Ci gaba har sai kun sami adadin 2 zuwa 3 kawai. Cire daga zafin rana yayin da kuka raguwa a cikin ƙananan ƙananan cubes, kuma whisk na dan lokaci ko biyu. A ƙãre miya ya kamata ya zama farin ciki kuma mai santsi.
- Sa'a don dandana gishiri Kosher . A al'ada, za a gurgunta yankunan kafin su yi aiki, amma yin hakan yana da zaɓi. Ku bauta wa nan da nan.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 434 |
| Total Fat | 46 g |
| Fat Fat | 29 g |
| Fat maras nauyi | 13 g |
| Cholesterol | 122 MG |
| Sodium | 46 MG |
| Carbohydrates | 1 g |
| Fiber na abinci | 0 g |
| Protein | 1 g |