Description
Beurre Blanc is a classic French butter sauce that’s rich, velvety, and perfect for drizzling over seafood, chicken, or vegetables. Made by reducing white wine and vinegar with shallots, then whisking in cold butter to create a silky emulsion, this elegant sauce is both simple and luxurious.
Ingredients
Scale
Ingredients
- ½ cup dry white wine
- 2 tbsp white wine vinegar or lemon juice
- 2 tbsp finely minced shallots
- 12 tbsp (1½ sticks) cold unsalted butter, cut into small cubes
- ¼ tsp salt
- White pepper to taste
Instructions
- Combine ingredients: In a small saucepan over medium heat, combine white wine, white wine vinegar (or lemon juice), and shallots.
- Reduce liquid: Simmer the mixture until the liquid is reduced to about 2 tablespoons, concentrating the flavors.
- Emulsify butter: Reduce the heat to low. Begin whisking in the cold butter one piece at a time, allowing each piece to melt and emulsify into the sauce before adding the next.
- Keep warm without boiling: Keep the sauce warm over very low heat or in a double boiler to avoid boiling, which may cause the sauce to separate.
- Season: Once all the butter is incorporated and the sauce is smooth, season with salt and white pepper according to taste.
- Strain and serve: Optionally strain the sauce for a smooth texture or leave the shallots in for added flavor and texture. Serve immediately.
Notes
- Beurre blanc is best served fresh and warm.
- Keep the sauce warm over low heat or in a warm bowl set over hot water until ready to serve.
- This sauce pairs beautifully with poached fish, scallops, lobster, roasted chicken, or steamed vegetables.
