Beurre Blanc Sauce Recipe
Beurre Blanc is a classic French sauce known for its rich, velvety texture and tangy flavor. Made by emulsifying cold butter into a reduced mixture of white wine, vinegar, shallots, and cream, this sauce pairs beautifully with seafood, poultry, and vegetables, adding a luxurious and tangy finish to any dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Ingredients
- 1 shallot, finely chopped
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ¼ cup heavy cream
- ¼ tsp salt
- 1 cup unsalted butter, cut into large cubes
Instructions
- Simmer the aromatics: In a saucepan, combine the finely chopped shallot, dry white wine, and white wine vinegar and bring the mixture to a boil over medium heat to begin extracting flavors.
- Reduce the liquid: Lower the heat to a simmer and continue to simmer until the liquid has reduced to about 2 tablespoons, concentrating the flavors.
- Add cream and salt: Stir in the heavy cream and salt into the reduced liquid, then reduce the heat to low to prepare for emulsification.
- Emulsify the butter: Gradually add the cold cubed butter, two cubes at a time, whisking vigorously until each addition is nearly melted and fully incorporated before adding more. This creates a smooth, creamy emulsion. Remove the pan from heat once all the butter is incorporated.
- Strain the sauce: Pour the sauce through a fine strainer into a bowl to remove the shallot pieces, ensuring a silky smooth texture.
- Season and serve: Adjust seasoning with additional salt if needed, then serve immediately alongside your favorite dishes such as fish, chicken, or steamed vegetables for a luxurious finish.
Notes
- Use cold unsalted butter to ensure proper emulsification and a silky texture.
- Keep the heat low during emulsification to prevent the sauce from breaking.
- Beurre Blanc is best served fresh as it can separate if reheated improperly.
- You can substitute white wine vinegar with champagne vinegar for a different subtle flavor.
- If the sauce breaks, whisk in a small amount of cold water or cream to help bring it back together.
Keywords: Beurre Blanc, French sauce, butter sauce, white wine sauce, classic French cooking, seafood sauce, cream sauce
Find it online: https://familyfavplates.com/beurre-blanc-sauce-recipe/
