Description
Beurre Blanc is a classic French white wine butter sauce that is smooth, creamy, and rich with a subtle tang from white wine and vinegar. It is emulsified with cold butter to create a luxurious sauce perfect for enhancing the flavors of fish, seafood, vegetables, or chicken.
Ingredients
Scale
Liquid Ingredients
- ½ cup dry white wine
- 2 tablespoons white wine vinegar or lemon juice
Aromatics
- 1 small shallot, finely minced
Fat
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
Seasonings
- Salt to taste
- White pepper (optional)
Instructions
- Combine and reduce: In a small saucepan over medium heat, combine the dry white wine, white wine vinegar or lemon juice, and finely minced shallot. Allow the mixture to simmer gently until it reduces down to about 2 tablespoons, which takes approximately 5 to 7 minutes. This concentrates the flavors and softens the shallots.
- Add butter to emulsify: Reduce the heat to low to prevent boiling. Begin adding the cold butter cubes a few pieces at a time while whisking constantly. This gradual incorporation helps emulsify the butter into the reduction, creating a smooth, creamy texture. Wait for each addition of butter to fully incorporate before adding more.
- Finish the sauce: Continue whisking until all the butter is fully incorporated and the sauce is thickened to a velvety consistency. Avoid boiling during this stage to prevent the sauce from breaking (separating).
- Season and strain: Taste the sauce and season with salt and a pinch of white pepper if desired. For an extra smooth finish, strain the sauce through a fine mesh sieve before serving, or use it directly with the shallots included.
- Serve warm immediately: This sauce is best served warm and fresh over fish, seafood, steamed vegetables, or chicken. If you need to hold it, keep warm gently over a double boiler but do not reheat directly to avoid breaking.
Notes
- Keep the sauce warm in a double boiler if not serving immediately to maintain texture and prevent separation.
- Avoid reheating the sauce directly or boiling as it may cause the sauce to break.
- For the wine, Sauvignon Blanc or Pinot Grigio are excellent choices that complement the sauce’s flavor profile.
- This sauce pairs beautifully with delicate proteins like fish and shellfish, as well as vegetables and poultry.
