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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.

162K 23 3.8

Last modified on: February 2^nd 2012

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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: 390 grams

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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.

Keeping

A few minutes.

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
518 Kcal or 2,169 Kj	1 gr	2 gr	56 gr
26 %	<1 %	<1 %	9 %

% 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).

Possible allergens in this recipe: Sulfites, Milk

How much will it cost?

For 250 g : 2.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Nicolas's BEP cookery textbook.

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon "en papillote" with small vegetables, Smoky potato and potimarron gratin, Shortcrust pastry (pâte brisée), Cauliflower "moelleux" in ramekins, Oaty walnut cake , ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Rosemary steamed fish, Seafood sauerkraut, Spaghetti with mussels and basil, Salmon with sorrel, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare broccoli, How to prepare corn salad, Provençal remoulade sauce, Fresh pasta dough, Artichoke hearts forestier , ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Gratin-style spinach and chicken omelette , How to slow cook meat, Spaghetti with mushrooms, Tabbouleh, Rice and peas, ... All

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