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.
With just a few ingredients and careful technique, you can create a restaurant-quality sauce that's sure to impress your guests.