Beurre Blanc Sauce Recipe
A Beurre blanc sauce is a classic French sauce that's rich, smooth and has a nice tangy flavor. It's made by simmering white wine, vinegar, and shallots, then whisking in cold butter until it comes together into a creamy sauce. The sauce is often served with fish or seafood, where its buttery texture and subtle acidity really shine. You can also tweak it with herbs, citrus, or even a splash of cream for extra flavor and variety.
Ingredients
- 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1/4 cup white wine vinegar (or champagne vinegar)
- 1/4 cup finely chopped shallots
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (optional)
- 1 cup cold unsalted butter (cut into small cubes)
- 1 teaspoon fresh lemon juice
Instructions
Prepare the Reduction: In a medium saucepan, combine the white wine, white wine vinegar, shallots, salt, and pepper. Bring it to a simmer over medium heat. Let the mixture cook for about 10-12 minutes, or until it reduces by about two-thirds and becomes a syrupy consistency.
Whisk in the Butter: Lower the heat to very low. Begin whisking in the cold butter, a few cubes at a time, making sure each addition is fully incorporated before adding more. This will help the sauce emulsify and achieve a smooth, creamy texture. Be patient, as this step is crucial for getting the right consistency.
Finish the Sauce: Once all the butter is whisked in and the sauce is smooth, taste it and adjust seasoning with more salt, pepper, and a squeeze of lemon juice.
Serve: Keep the sauce warm (but not simmering, or it may break) and serve immediately over your choice of fish, seafood, or poultry. Beurre blanc is best served fresh, but it can be gently reheated if necessary.
With just a few ingredients and careful technique, you can create a restaurant-quality sauce that's sure to impress your guests.
