Description
Beurre Blanc is a classic French butter sauce made with shallots, white wine, vinegar, and creamy butter. This rich and velvety sauce is perfect for drizzling over seafood, chicken, or vegetables, adding a tangy and luscious flavor that elevates any dish.
Ingredients
Scale
Beurre Blanc 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
- Combine Aromatics and Liquids: Add the finely chopped shallot, dry white wine, and white wine vinegar into a saucepan and bring the mixture to a boil over medium-high heat.
- Simmer and Reduce: Reduce the heat to a simmer and continue cooking until the liquid has reduced significantly, about 2 tablespoons remain, concentrating the flavors.
- Add Cream and Salt: Stir in the heavy cream and salt, then reduce the heat to low to prepare for emulsifying the butter.
- Incorporate Butter: Gradually whisk in the butter cubes, starting with two at a time, whisking until nearly melted before adding more, until all the butter is incorporated and the sauce is smooth and creamy. Remove the pan from heat to prevent curdling.
- Strain the Sauce: Pour the sauce through a fine strainer into a clean bowl to remove the shallot pieces, ensuring a silky texture.
- Season and Serve: Taste the sauce and add additional salt if needed. Serve immediately over your dish of choice and enjoy the rich buttery flavor.
Notes
- Use cold unsalted butter cut into cubes to help the sauce emulsify properly.
- Be sure not to boil the sauce after adding butter to prevent it from breaking.
- You can substitute white wine vinegar with champagne vinegar for a milder flavor.
- Serve immediately as beurre blanc doesn’t reheat well and can separate.
- Keep whisking continuously while adding butter to achieve a smooth texture.
