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
20 g shallot - 2
30 g dry white wine - 3
20 g white (spirit) vinegar - 4
1 tablespoon liquid cream (optional) - 5
125 g butter - 6
salt - 7
pepper - Total weight: 195 grams
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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 30 g dry white wine and 20 g 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 125 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.
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: Pan-fried salmon with white cabbage, Shortcrust pastry (pâte brisée), Craquelin (sweet cracker dough), Sauce Normande (for fish), Eggs Florentine, ... See them all 472
Dry white wine
Like these other recipes: Sauce Normande (for fish), Creamy risotto with vegetables , Spaghetti with mushrooms, Chicken breasts with tarragon, Langoustine gratin, ... See them all 68
White (spirit) vinegar
Like these other recipes: Cervelle de Canut, Poached eggs, Caesar salad, Fish petals, vegetables julienne, and beurre blanc, Fresh pasta dough, ... See them all 18
Shallot
Like these other recipes: Escalope of veal in a cream sauce, Spinach brik parcels, Penne with purple artichokes, Turban of sole with langoustines, Leek and celery soup, ... See them all 203
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