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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.

130,0033.8/5 for 22 ratings

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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

Change those ingredients for: 125 g 250 g 500 g 750 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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.

And to drink?

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,022 Kcal or 8,466 Kj	3 gr	9 gr	219 gr
101 %	1 %	1 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
481 Kcal or 2,014 Kj	1 gr	2 gr	52 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?

For 250 g : 2.37 €

Note : These prices are only approximate

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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: The total turnip, Tomato tatin, Oaty walnut cake , Sicilian Epiphany Pie, Pogne de Romans, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Express sauerkraut, Pea risotto "mantecare", Seven-hour lamb, Tomato meat balls, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Artichoke hearts forestier , Béarnaise sauce, Sautéed chicken with leeks, Fish petals, vegetables julienne, and beurre blanc, Caesar salad, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Cream sauce with Vin Jaune, Hachis parmentier: meat with mashed potato and cheese, Breton leek and mushroom tart, Leek and potato soup, Hamburgers, ... All

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