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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)
35 min.
Easy
2.25 €
250 g
7 IngredientsLast modified on: February 2nd 2012
For 250 g, you will need:
- 1
40 g shallot - 2
60 ml dry white wine - 3
40 ml white (spirit) vinegar - 4
2 tablespoons liquid cream (optional) - 5
250 g butter - 6
salt - 7
pepper - Total weight: 390 grams
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 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.
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 250 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.
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: Montbenoit's canapés, Veal Marengo, Red mullet fillets with a reduced white-wine sauce, Seafood sauerkraut, Spaghetti with mussels and basil, ... See them all 70
Shallot
Like these other recipes: Stuffed tomatoes and courgettes, Celeriac in cream and mustard sauce, "Oeufs rabattus" with leeks, Tagliatelle New Zealand style, Grilled ham and bechamel sandwiches, ... See them all 210
White (spirit) vinegar
Like these other recipes: Béarnaise sauce, How to prepare cabbage, Cervelle de Canut, Fresh pasta dough, Poached eggs, ... See them all 18
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