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Beurre blanc sauce

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.
194 K 3.9/5 (24 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix2.25 € pour combien250 g ingredients7 Ingredients
Keywords:
Last modified on: February 2nd 2012
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For 250 g, you will need:
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Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.
Beurre blanc sauce : Stage 1
Peel, rinse and chop 40 g shallot very finely.
Stage 2 - ⌛ 20 min.
Beurre blanc sauce : Stage 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.
Stage 3
Beurre blanc sauce : Stage 3
Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
Stage 4
Beurre blanc sauce : Stage 4
Only add more butter once the previous pieces have melted.
Stage 5 - ⌛ 10 min.
Beurre blanc sauce : Stage 5
Continue until all the butter has been incorporated and you have a smooth sauce.

Check seasoning.
Stage 6
Beurre blanc sauce : 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.
Source: Nicolas's BEP cookery textbook.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe3 RDI=1 %9 RDI=1 %220 RDI=30 %2,020 RDI=100 %8,470 RDI: 100 %
Per 100 g02 RDI=0 %60 RDI=9 %520 RDI=30 %2,170 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, milk
How much will it cost?
  • For 250 g : 2.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Butter

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Dry white wine
Dry white wine

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White (spirit) vinegar
White (spirit) vinegar

Like these other recipes: Caesar salad, Cervelle de Canut, How to prepare romanesco, How to prepare corn salad, Béarnaise sauce, ... See them all 18

Shallot
Shallot

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