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.
136,5763.8/5 for 22 ratings
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Last modified on: February 2nd 2012

For 250 g, you will need:

Change these quantities to make: 125 g 250 g 500 g 750 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
15 min.20 min.35 min.
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...

Keeping:

A few minutes.

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.

And to drink?

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

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,022 Kcal or 8,466 Kj3 gr9 gr219 gr
101 %1 %1 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
481 Kcal or 2,014 Kj1 gr2 gr52 gr
24 %<1 %<1 %8 %
% 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?

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Note : These prices are only approximate.

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: Tomato tatin, Foie gras fingers, Roasted cauliflower, Lobster Thermidor, Chocolate rolls (petits pains), ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Cheese tart, Rosemary steamed fish, Quiche Bretonne, Artichoke hearts forestier , ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Stuffed mushrooms au gratin, Thin tomato jelly and avocado tart, Upside-down Parmentier, Tabbouleh, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Red mixed pickle, Béarnaise sauce, Poached eggs, How to prepare romanesco, Puff or flaky pastry (pâte feuilletée), ... All

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