Beurre Blanc w/ Tomato Concassé & Chives
by Joe G in Rouxbe RecipesThis classic butter sauce, garnished with tomato concassé and chives, is a beautiful accompaniment to any delicate white f...
| Comments: 4 | Views: 10074 | Success: 86% |
Rouxbe Forums → Rouxbe Recipe Discussions → Rouxbe Certified Recipes
Text recipes with video support. Think you can help pick the next Rouxbe Video Recipe? Dive in.
Users Currently In Forums
Concassé
This is an interesting word I never heard.
But what do I know.
i will try this. It made my mouth water.
Rouxbe Staff
RE: Tomato Concasse
It's just a fancy French word for a tomato that has been peeled, seeded and diced :-) This is a delicious dish, so enjoy!
MMMMMM.......
Can't wait to try this. I was drooling while watching the tutorial on making a basic beurre blanc. I think maybe it would also be good with pasta?
Rouxbe Staff
RE: Beurre Blanc
Beurre blanc is not typically served as a sauce to coat pasta. When tossed with hot pasta, the sauce will likely split and lose its airy texture. You can certainly give it a try but I think it is better served over a nice piece of fish or vegetables, etc. as shown in the lesson. Cheers!
You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.