Now we’re in the Fresco kitchen. We’re going
to make the lemon beurre blanc. Beurre blanc is a French sauce that’s buttery. This sauce is going to be lemony and acidic a little bit, with the vinegar. We start by turning
on the flame, medium heat. A little bit of olive oil, some good stuff. Add garlic, shallots,
mmm the smell. Add the rosemary, bay leaf. I can smell the rosemary and the bay leaf.
Add peppercorn and toast it a little bit. By this point, it should smell like heaven.
Very aromatic. The peppercorn, toasted a little bit, fresh rosemary, bay leaf, garlic, you
can see how beautiful it is. We’re going to add the white wine, put the flame to high
heat. Add the apple cider, reduce it down. Add the lemon juice. Now we’re going to reduce
it down, for about 10 minutes. Reduce the flame down to medium heat. We’re going to
add the heavy cream. Add the butter. We have the cold butter from the fridge, just cubes.
And we’re going to add one cube at a time. The temperature of the sauce should be about
160, 165. We don’t want the sauce to go too cold. Stir on low heat. Now it’s time to strain
it. We’re going to strain the sauce. Now the sauce is almost done. Taste
it. That’s good!