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
250 g
7 IngredientsLast modified on: February 2nd 2012
For 250 g, you will need:
- 1
1.4 oz shallot - 2
2.1 oz dry white wine - 3
1.4 oz white (spirit) vinegar - 4
2 tablespoons liquid cream (optional) - 5
9.1 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 2.1 oz dry white wine and 1.4 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 2 tablespoons 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 2 tablespoons 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 9.1 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 | 3 RDI=1 % | 9 RDI=1 % | 220 RDI=30 % | 2,020 RDI=100 % | 8,470 RDI: 100 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
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
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Dry white wine
Like these other recipes: Fish "à la Bordelaise", Spring veal sauté , Cured Pork Belly With Lentils, Spaghetti with mussels and basil, Fillets of sole Dieppoise, ... See them all 68
White (spirit) vinegar
Like these other recipes: Fresh pasta dough, Fish petals, vegetables julienne, and beurre blanc, How to prepare sorrel, Sautéed chicken with leeks, Cervelle de Canut, ... See them all 18
Shallot
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