Description
Beurre Blanc is a classic French butter sauce made with a reduction of white wine, vinegar, and shallots, emulsified with butter for a rich, velvety texture. It pairs beautifully with seafood, vegetables, and poultry, adding a luxurious touch to any dish.
Ingredients
– 1/2 cup dry white wine
– 1/4 cup white wine vinegar
– 1 shallot, finely minced
– 1/2 cup unsalted butter, cold and cut into small cubes
– 1/4 tsp salt (or to taste)
– 1/8 tsp white pepper (optional)
– 1 tbsp heavy cream (optional, for stability)
Instructions
1. In a small saucepan over medium heat, combine white wine, vinegar, and minced shallots. Simmer until the liquid is reduced to about 2 tablespoons.
2. Lower the heat to low. If using, stir in the heavy cream to help stabilize the sauce.
3. Gradually whisk in the butter cubes, one piece at a time, ensuring each is fully incorporated before adding the next. Maintain low heat to prevent the sauce from breaking.
4. Once all the butter is emulsified and the sauce is smooth, remove from heat. Strain if desired for a smoother texture.
5. Season with salt and white pepper to taste. Serve immediately over fish, shellfish, or vegetables.
Notes
– Use cold butter to help the sauce emulsify properly.
– Keep the heat low to prevent the sauce from separating.
– If the sauce begins to break, whisk in a teaspoon of cold water or heavy cream to re-emulsify.
– Best served immediately, as it doesn’t reheat well.
Nutrition
- Serving Size: 1 tbsp
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 25 mg