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.
184 K 3.9/5 (24 reviews)
35 min.
Easy
125 g
7 IngredientsLast modified on: February 2nd 2012
For 125 g, you will need:
- 1
0.7 oz shallot - 2
1.1 oz dry white wine - 3
0.7 oz white (spirit) vinegar - 4
1 tablespoon liquid cream (optional) - 5
4.5 oz butter - 6
salt - 7
pepper
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Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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Step by step recipe
Stage 2 - 20 min.
Pour 1.1 oz dry white wine and 0.7 oz 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 1 tablespoon 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 1 tablespoon 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 4.5 oz 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.
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 recipe | 1 RDI=1 % | 4 RDI=0 % | 110 RDI=20 % | 1,010 RDI=50 % | 4,230 RDI: 50 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 125 g : 1.15 €
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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
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Fillet of salmon meunière, Salmon chard rolls, Sautéed oyster mushrooms, Filo leeks and cheese tart, ... See them all 472
Dry white wine
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White (spirit) vinegar
Like these other recipes: Provençal remoulade sauce, Mackerel Fillets in White Wine, Pickled gherkins, Puff or flaky pastry (pâte feuilletée), How to prepare cabbage, ... See them all 18
Shallot
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