Brandy Beurre Blanc


  1. In a sauté pan over high heat add oil, garlic, and onions. 
  2. Add white wine and brandy, then reduce by half.
  3. Add heavy cream and reduce by one fourth. 
  4. Slowly whisk in butter then serve.


  • 2 cup brandy
  • 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
  • 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
  • 1 tsp Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 tsp salt, kosher
  • 1 cup wine, dry white