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Beurre blanc sauce

Name: Beurre blanc sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 250 g
Cuisine: French
Ingredients: 40 g shallot; 60 ml dry white wine; 40 ml white (spirit) vinegar; 2 tablespoons liquid cream; 250 g butter; Salt; Pepper

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.

197 K 3.9/5 (24 reviews)593640

Duration

35 min.

Difficulty

Easy

Last modified on: February 2^nd 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 15 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Peel, rinse and chop 40 g shallot very finely.

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.

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.

Continue until all the butter has been incorporated and you have a smooth sauce.

Check seasoning.

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.

Remarks

For a smoother sauce, you can finish the sauce by passing it through a fine strainer or sieve, to eliminate the bits of shallot, or use a blender.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	2 g RDI=1 %	56 g RDI=77 %	518 kcal RDI=26 %	2,171 kJ RDI=26 %
Whole recipe	3 g RDI=5 %	9 g RDI=4 %	219 g RDI=300 %	2,022 kcal RDI=101 %	8,466 kJ RDI=101 %