Beurre Blanc Sauce

Beurre Blanc Sauce

A silky butter sauce with a tangy edge, ready in about 15 minutes.

Total 20 min Makes 16 oz Calories 208/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free

Allergens

Dairy

Beurre blanc is a classic French butter sauce made by whisking cold butter into a reduction of white wine, vinegar, and shallots until glossy and emulsified. It pairs well with fish, seafood, chicken, or steamed vegetables, and comes together quickly with a bit of attentive whisking.

Ingredients

  • 1/3 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 2 tablespoons shallot, minced
  • 2 tablespoons heavy cream
  • 1 cup unsalted butter, cold, cut into small cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon fresh lemon juice

Method

  1. In a small saucepan, combine the white wine, white wine vinegar, and minced shallot.

  2. Bring the mixture to a simmer over medium heat and cook until reduced to about 2 tablespoons of liquid, 5 to 7 minutes.

  3. Stir in the heavy cream and simmer for 1 minute.

  4. Reduce heat to low. Add the cold butter cubes a few pieces at a time, whisking constantly until each addition is fully incorporated before adding more.

  5. Continue whisking off and on the heat as needed to keep the sauce warm but not hot, until all the butter is emulsified into a smooth, glossy sauce.

  6. Whisk in the salt, white pepper, and lemon juice.

  7. Strain the sauce through a fine-mesh sieve if a smoother texture is desired, and serve immediately.

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    Beurre Blanc Sauce

    Beurre blanc is a classic French butter sauce made by whisking cold butter into a reduction of white wine, vinegar, and shallots until glossy and emulsified. It pairs well with fish, seafood, chicken, or steamed vegetables, and comes together quickly with a bit of attentive whisking.

    20 min 16 oz 208 cal

    Ingredients

    • 1/3 cup dry white wine
    • 3 tablespoons white wine vinegar
    • 2 tablespoons shallot, minced
    • 2 tablespoons heavy cream
    • 1 cup unsalted butter, cold, cut into small cubes
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1 teaspoon fresh lemon juice

    Method

    1. 1

      In a small saucepan, combine the white wine, white wine vinegar, and minced shallot.

    2. 2

      Bring the mixture to a simmer over medium heat and cook until reduced to about 2 tablespoons of liquid, 5 to 7 minutes.

    3. 3

      Stir in the heavy cream and simmer for 1 minute.

    4. 4

      Reduce heat to low. Add the cold butter cubes a few pieces at a time, whisking constantly until each addition is fully incorporated before adding more.

    5. 5

      Continue whisking off and on the heat as needed to keep the sauce warm but not hot, until all the butter is emulsified into a smooth, glossy sauce.

    6. 6

      Whisk in the salt, white pepper, and lemon juice.

    7. 7

      Strain the sauce through a fine-mesh sieve if a smoother texture is desired, and serve immediately.