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.
183 K 3.9/5 (24 reviews)
35 min.
Easy
500 g
7 IngredientsLast modified on: February 2nd 2012
For 500 g, you will need:
- 1
80 ml shallot - 2
120 ml dry white wine - 3
80 ml white (spirit) vinegar - 4
4 tablespoons liquid cream (optional) - 5
516 ml butter - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
To finish around 7pm, you'll need to have started before: 18:55.Change end time
Step by step recipe
Stage 2 - 20 min.
Pour 120 ml dry white wine and 80 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 4 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 4 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 516 ml 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 | 6 RDI=3 % | 20 RDI=2 % | 440 RDI=70 % | 4,040 RDI=200 % | 16,930 RDI: 200 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 500 g : 4.50 €
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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: Oat financiers for Louise, Genoese croque-monsieur, Oat shortbread biscuits, Turban of sole with langoustines, Green beans and potatoes with Morbier cream sauce, ... See them all 472
Dry white wine
Like these other recipes: Rosemary steamed fish, Sausage mushroom and cheese crumble, Fillets of sole Dieppoise, Winegrowers' sausage casserole, Potatoes with prawns, ... See them all 68
White (spirit) vinegar
Like these other recipes: Red mixed pickle, Mackerel Fillets in White Wine, Puff or flaky pastry (pâte feuilletée), Caesar salad, How to prepare corn salad, ... See them all 18
Shallot
Like these other recipes: Flamiche, Celeriac in cream and mustard sauce, Blanquette of veal, Cream sauce with Vin Jaune, Mushroom duxelles, ... See them all 201
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