STATIONS/INSIDE EXPO/LEMON CAPER BEURRE BLANC

Lemon Caper Beurre Blanc

● Inside Expo7 COMPONENTS6MIN EXECUTION

⚠ ALLERGEN ALERT — 2 PRESENT

DairySulfites

COMPONENTS — 7

White Wine
4 oz
Lemon Juice
2 oz
Shallots, minced
1 tbsp
Heavy Cream
2 tbsp
Cold Unsalted Butter, cubed
6 oz
Capers
2 tbsp
Fresh Parsley
1 tbsp

EXECUTION SEQUENCE — 5 STEPS

01

Reduce white wine, lemon juice, shallots until nearly dry

02

Add splash of cream, bring to simmer

03

Remove from heat, whisk in cold butter one cube at a time

04

Fold in capers and parsley

05

Season, hold at 140°F — constant monitoring

THERMAL SPECS

hold temp140°F — will break if too hot

TRAINING

Target Execution
6:00