Beurre blanc sauce (Slideshow version)
Stage 6/6 :
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.
Back to classic recipe
Back to top of page