Description
Learn how to make a classic French Beurre Blanc sauce that is rich, velvety, and perfect for pairing with fish, shellfish, chicken, or vegetables. This buttery sauce is infused with white wine, vinegar, and shallots, creating a luxurious finishing touch for your favorite dishes.
Ingredients
Scale
White Wine Vinegar Reduction:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons shallots, finely minced
Beurre Blanc Sauce:
- 1/3 cup heavy cream (optional, for added stability)
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- Salt to taste
- White pepper to taste (or black pepper if preferred)
Instructions
- Prepare White Wine Vinegar Reduction: In a small saucepan over medium heat, combine white wine vinegar, white wine, and minced shallots. Simmer until liquid reduces to about 2 tablespoons.
- Emulsify the Sauce: If using, stir in heavy cream and bring back to a simmer. Reduce heat to low and whisk in cold butter, a few cubes at a time, until smoothly incorporated.
- Season and Serve: Season with salt and white pepper to taste. Serve immediately or keep warm over a double boiler for a short time.
Notes
- Keep heat low when adding butter to prevent sauce from breaking.
- Heavy cream stabilizes the emulsion, especially for longer holding times.
- Pair Beurre Blanc with fish, shellfish, chicken, or vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 55mg
