Beurre blanc sauce

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Peel, rinse and chop 40 g shallot very finely.
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.
3	Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
4	Only add more butter once the previous pieces have melted.
5	Continue until all the butter has been incorporated and you have a smooth sauce. Check seasoning.
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.

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