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Beurre blanc sauce


Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
114,1293.8/5 for 22 ratings
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Last modified on: February 2nd 2012

For 250 g, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
15 min.20 min.35 min.
Keeping:
A few minutes.
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Step by step recipe


Stage 1 - 5 min.
Beurre blanc sauce : Photo of step #1
Peel, rinse and chop 40 g shallot very finely.

Stage 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.

Stage 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.

Stage 4
Beurre blanc sauce : Photo of step #4
Only add more butter once the previous pieces have melted.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

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And to drink?: A dry white wine with a small acidity like Muscadet for example.

Source

Nicolas's BEP cookery textbook.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Morel risotto with Vin Jaune and Mont d'Or, Potato and broccoli gratin, Celeriac and mushroom gratin, Breton Sandwich, Scallops with fondue of leeks, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Blanquette of veal, Creamy risotto with vegetables , Penne with purple artichokes, Crispy spinach rolls, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare a lettuce, Sautéed chicken with leeks, Caesar salad, Béarnaise sauce, Artichoke hearts forestier , ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Quartet of brassicas with cream , Hotpot my grandmother's way , Eggs with mayonnaise, Polenta with spinach and soft-poached egg, ... All

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