Description
Learn how to make a luxurious Beurre Blanc Sauce, a classic French sauce enriched with butter and white wine. This velvety sauce is perfect for topping fish, chicken, or vegetables, adding a touch of elegance to any dish.
Ingredients
Scale
Ingredients:
- ½ cup white wine vinegar
- ½ cup dry white wine
- 2 tablespoons shallots, finely chopped
- ½ cup heavy cream (optional)
- 1 cup unsalted butter, cold and cubed
- Salt and white pepper, to taste
Instructions
- Prepare the Reduction: In a small saucepan, combine white wine vinegar, white wine, and shallots. Simmer until reduced to about 2 tablespoons.
- Emulsify the Butter: If using, add heavy cream and simmer briefly. Gradually whisk in cold butter cubes until smooth and creamy.
- Season and Strain: Season with salt and white pepper. Strain the sauce through a sieve to remove shallots if desired.
- Serve: Pour the sauce over your favorite dish immediately.
Notes
- Keep the sauce warm to prevent separation.
- Use cold butter for the best emulsification results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 40mg
