Beurre blanc sauce

Step by step recipe:

  1. 5 min.Beurre blanc sauce : Photo of step #1
    Peel, rinse and chop 40 g shallot very finely.
  2. 20 min.Beurre blanc sauce : Photo of step #2
    Pour 60 ml dry white wine and 40 ml white (spirit) vinegar into a saucepan on medium heat. Salt and pepper, then add the chopped shallot.

    Bring to the boil and leave to reduce gently by 3/4, until very little liquid is left.

    You can add 2 tablespoons liquid cream at this stage, which is not essential, but - apparently - this is the secret of a successful beurre blanc.
  3. Beurre blanc sauce : Photo of step #3
    Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
  4. Beurre blanc sauce : Photo of step #4
    Only add more butter once the previous pieces have melted.
  5. 10 min.Beurre blanc sauce : Photo of step #5
    Continue until all the butter has been incorporated and you have a smooth sauce.

    Check seasoning.
  6. Beurre blanc sauce : Photo of step #6
    Beurre blanc can be kept hot for a few minutes at 50°C (122°F), but not too long.

    Serve in a sauce boat or on the plates.

Remarks:

For a smoother sauce, you can finish the sauce by passing it through a fine strainer or sieve, to eliminate the bits of shallot, or use a blender.

And to drink?

A dry white wine with a small acidity like Muscadet for example.

Source:

Nicolas's BEP cookery textbook.

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