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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.

114,4843.8/5 for 22 ratings

Last modified on: February 2^nd 2012

For 250 g, you will need:

1 40 g shallot
2 60 ml dry white wine
3 40 ml white (spirit) vinegar
4 2 tablespoons liquid cream (optional)
5 250 g butter
6 salt
7 pepper
Total weight: 420 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
15 min.	20 min.	35 min.

Keeping:

A few minutes.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Peel, rinse and chop 40 g shallot very finely.

Stage 2 - 20 min.

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

Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.

Stage 4

Only add more butter once the previous pieces have melted.

Stage 5 - 10 min.

Continue until all the butter has been incorporated and you have a smooth sauce.

Check seasoning.

Stage 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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 250 g : 4.32 €

Note : These prices are only approximate

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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)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Kouign-amann brioche, Spinach and Comté Loaf, Smoky potato and potimarron gratin, Tomatoes Provençal, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Spring veal sauté , Mussels marinière, Summer Salmon Blanquette, Chicken breasts with tarragon, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Caesar salad, Fresh pasta dough, Artichoke hearts forestier , How to prepare corn salad, Puff or flaky pastry (pâte feuilletée), ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Creamy risotto with vegetables , Sorrel soup, Aperitif rolls, Icelandic-style fish and vegetable pie, ... All

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