Description
Beurre Blanc is a classic French butter sauce made by emulsifying butter with shallots, white wine, white wine vinegar, and cream. It offers a rich, tangy, and velvety accompaniment ideal for seafood, poultry, and vegetables.
Ingredients
Scale
For the Sauce
- 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. Bring the mixture to a boil over medium-high heat to start extracting flavors and evaporating alcohol.
- Reduce the Liquid: Lower the heat to maintain a gentle simmer and continue cooking the mixture until the liquid has significantly reduced to about 2 tablespoons. This concentrates the flavors and creates a flavorful base.
- Add Cream and Salt: Stir in the heavy cream and salt into the reduced liquid. Reduce the heat to low to gently warm the mixture without boiling it.
- Emulsify the Butter: Gradually add the cold butter cubes two at a time, whisking continuously until each addition is nearly melted and incorporated before adding more. This slow incorporation creates a smooth, creamy emulsion. Once all butter is added and the sauce is glossy and thick, remove the pan from heat.
- Strain the Sauce: Pour the sauce through a fine mesh strainer into a bowl to remove the shallot pieces, yielding a smooth, silky finish.
- Season and Serve: Taste the beurre blanc and adjust salt if necessary. Serve immediately as a luxurious accompaniment to your favorite dishes.
Notes
- Use cold butter to help emulsify the sauce properly and prevent separation.
- Keep the heat low during the butter incorporation step; high heat can cause the sauce to break.
- Beurre blanc is best served immediately but can be kept warm briefly over a double boiler.
- Use dry white wine and vinegar for the best balance of acidity and flavor.
- Straining the sauce ensures a smooth texture, perfect for elegant presentation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: Beurre Blanc, French butter sauce, white wine sauce, butter sauce recipe, classic French sauce
