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.
174 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
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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 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 €
Change currency: 
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: Manou's zucchinis garnished, Steamed leeks with morel sabayon, Prune Far, Snow peas sautéed in butter, Shortbread tart with sweet apricots and rosemary, ... See them all 450
Dry white wine
Like these other recipes: Sausage mushroom and cheese crumble, Pork chops in the oven, Spring veal sauté , Pan-fried salmon with white cabbage, Rosemary steamed fish, ... See them all 67
White (spirit) vinegar
Like these other recipes: Mackerel Fillets in White Wine, Fish petals, vegetables julienne, and beurre blanc, Béarnaise sauce, How to prepare broccoli, Cervelle de Canut, ... See them all 18
Other recipes you may also like
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.November 15th 2017151 K4.1 40 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010227 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.