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
Grade this recipe: Last modified on: February 2nd 2012
For 250 g, you will need:
- 0
40 g shallot - 1
60 ml dry white wine - 2
40 ml white (spirit) vinegar - 3
2 tablespoons liquid cream (optional) - 4
250 g butter - 5
salt - 6
pepper - Total weight: 420 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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?
Keeping:
A few minutes.Step by step recipe
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.
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.
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.
Serve in a sauce boat or on the plates.
Remarks
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 % |
How much will it cost?
- For 250 g : 2.37 €
Note : These prices are only approximate.
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: Tomato tatin, Foie gras fingers, Roasted cauliflower, Lobster Thermidor, Chocolate rolls (petits pains), ... All |
| Dry 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 |
| Shallot: 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) 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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