Fonterra Food Services
Buerre Blanc
250g Western Star Butter
200g shallots
2 cloves garlic
200ml white wine
1/4 bunch tarragon
40ml Anchor Cooking Cream
fresh noodles
Western Star Salted ButterAnchor Culinary Cream
Sauté shallots and garlic in 50g Western Star Butter. Add white wine and tarragon. Reduce by two thirds.
Slowly add remaining cold knobs of butter, mixing in as you go. Add Anchor Cooking Cream to help stabilise and strain. Serve with sautéed prawn and deep fried noodles.

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