Beurre Blanc Sauce Recipe – European Special
Beurre Blanc is a classic French sauce known for its rich, buttery flavor and velvety texture. This sauce, which translates to “white butter,” is made by emulsifying butter into a reduction of white wine and shallots. It’s perfect for drizzling over fish, seafood, or vegetables, adding a touch of elegance to any dish. With its delicate balance of acidity and creaminess, Beurre Blanc is a staple in fine dining and a fantastic addition to your culinary repertoire.
- Prep Time8 min
- Cook Time1 hr 7 min
- Total Time1 hr 15 min
Beurre Blanc Sauce Ingredients:
- 1/2 cup white wine (such as Sauvignon Blanc)
- 1/4 cup white wine vinegar
- 2 shallots, finely chopped
- 1 cup unsalted butter (cold, cut into small cubes)
- Salt and white pepper to taste
- Optional: fresh herbs (like chives or tarragon) for garnish
Prepare the Reduction:
Combine Ingredients: In a medium saucepan, combine the white wine, white wine vinegar, and chopped shallots.
Reduce: Bring the mixture to a boil over medium heat and let it simmer until reduced to about 2 tablespoons. This usually takes about 10-15 minutes.
Strain the Reduction:
Strain: Once reduced, strain the mixture through a fine mesh sieve into a clean saucepan, discarding the shallots.
Emulsify the Butter:
Heat the Reduction: Return the strained reduction to low heat.
Add Butter: Gradually whisk in the cold butter, a few cubes at a time, allowing each addition to melt and incorporate before adding more. Continue until all the butter is incorporated and the sauce is smooth and creamy.
Season:
Taste and Adjust: Season the sauce with salt and white pepper to taste. If desired, add finely chopped fresh herbs for additional flavor.
Serve:
Serve Immediately: Beurre Blanc is best served warm, so drizzle it over your dish of choice right after preparation.
Recipe Notes:
Timing: Beurre Blanc can be tricky as it doesn’t hold well once made. Aim to prepare it just before serving.
Storage: If you need to store it, keep it warm in a thermos or over a double boiler, but it’s best enjoyed fresh.
Variations: You can experiment with different acids, like lemon juice or flavored vinegars, to create unique flavor profiles.
