Beurre Blanc Sauce
Sauces and Marinades | French cuisine
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Beurre Blanc is a white butter sauce. It pairs wonderfully with fish and seafood.
Ingredients
- Dry White Wine - 2 fl oz
- Shallot - 1 head
- Champagne Vinegar - 2 fl oz
- Salt - ¼ teaspoon
- Cream - 2 fl oz
- White Pepper (whole) - a pinch
- Butter - 8.5 oz
Step by Step guide
Step 1
In a small saucepan, bring the wine, vinegar, and finely chopped shallot to a boil and cook for about 5 minutes, until the volume reduces to 2-3 tablespoons. Add the cream, salt, and white pepper, and cook for 1 minute.
Step 2
Reduce the heat to low and add a few tablespoons of butter. Stir well and gradually add the remaining butter, mixing thoroughly. Remove from heat and let it cool slightly.
Step 3
Season the sauce with salt and pepper, and strain through a sieve. Transfer to a sauceboat and serve immediately.
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