Beurre Blanc Sauce Recipe

Introduction

Beurre Blanc is a classic French butter sauce known for its rich, creamy texture and tangy flavor. Made with shallots, white wine, and butter, it pairs beautifully with fish, seafood, and vegetables. This simple yet elegant sauce will elevate any meal.

Ingredients

• 1 shallot (finely chopped)
• ½ cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup heavy cream
• ¼ tsp salt
• 1 cup unsalted butter (cut into large cubes)

Instructions

1. Step 1: In a saucepan, combine the finely chopped shallot, dry white wine, and white wine vinegar. Bring the mixture to a boil.
2. Step 2: Reduce the heat to a simmer and continue cooking until the liquid has reduced to about 2 tablespoons.
3. Step 3: Stir in the heavy cream and salt, then lower the heat to low.
4. Step 4: Add 2 cubes of butter at a time, whisking continuously until nearly melted before adding more. Continue until all the butter is incorporated. Remove the pan from heat.
5. Step 5: Strain the sauce through a fine mesh strainer into a bowl, discarding the shallot pieces.
6. Step 6: Taste the sauce and season with additional salt if needed. Serve immediately and enjoy.

Tips & Variations

• Use cold butter cut into cubes for easier emulsification and a smoother sauce.
• For a citrus twist, add a teaspoon of lemon juice just before serving.
• If the sauce begins to separate, whisk in a small splash of cold water to bring it back together.

Storage

Beurre Blanc is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently over low heat while whisking constantly to maintain the sauce’s emulsified texture. Avoid overheating as the sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beurre Blanc in advance?

Yes, you can prepare it up to 2 days ahead. Store it chilled and reheat gently before serving to maintain its creamy texture.

What dishes pair well with Beurre Blanc?

This sauce complements fish, shellfish, steamed vegetables, and chicken beautifully, adding richness and subtle acidity to the dish.

Beurre Blanc Sauce Recipe

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4.5 from 89 reviews

Beurre Blanc is a classic French sauce made by emulsifying butter into a reduction of white wine, white wine vinegar, shallots, and cream. This rich and velvety sauce is perfect for drizzling over seafood, chicken, or vegetables, offering a tangy yet buttery flavor that enhances any dish.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Beurre Blanc Sauce Ingredients

• 1 shallot (finely chopped)
• ½ cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup heavy cream
• ¼ tsp salt
• 1 cup unsalted butter (cut into large cubes)

Instructions

1. Simmer the aromatics: In a saucepan, combine the finely chopped shallot, dry white wine, and white wine vinegar. Bring the mixture to a boil to extract and blend the flavors.
2. Reduce the liquid: Lower the heat to a simmer and continue cooking until the liquid has reduced to approximately 2 tablespoons, concentrating the flavors.
3. Add cream and salt: Stir in the heavy cream and salt, then reduce the heat to low to prepare for emulsification.
4. Emulsify the butter: Gradually add 2 cubes of the unsalted butter at a time to the saucepan, whisking constantly until almost melted before adding more. Continue this process until all butter cubes are incorporated, then remove the pan from the heat.
5. Strain the sauce: Pour the sauce through a fine strainer into a bowl to remove shallot pieces, ensuring a smooth texture.
6. Season and serve: Taste the sauce and adjust salt as needed. Serve immediately over your favorite seafood, poultry, or vegetables, and enjoy the rich, buttery flavor.

Notes

• Use cold butter cut into cubes for better emulsification.
• The sauce should be served immediately as it does not reheat well.
• If the sauce breaks (separates), whisk in a teaspoon of cold water to help bring it back together.
• White wine vinegar and dry white wine are essential for the characteristic tangy flavor.
• This sauce pairs exceptionally well with fish, shellfish, and steamed vegetables.

Keywords: Beurre Blanc, French sauce, butter sauce, seafood sauce, creamy butter sauce, classic French recipe