Classic Beurre Blanc Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Servings
4
Yield
About 1 cup
Calories
Approximately 200 calories
Dive into the essence of French culinary sophistication with our Classic Beurre Blanc Sauce, a masterpiece of simplicity and flavor.
This emulsified butter sauce, delicate and rich, is the perfect accompaniment to elevate any dish, from the finest fish fillets to fresh, crisp vegetables.
With its roots in the Loire Valley of France, Beurre Blanc is a testament to the power of quality ingredients and precise technique, creating a velvety smooth sauce that’s both versatile and irresistibly delicious.
Our recipe guides you through each step, ensuring you achieve that perfect balance of tangy and creamy flavors, making it an essential skill for any culinary enthusiast looking to impress.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 tablespoon finely chopped shallots
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- Salt, to taste
- Optional: 1-2 tablespoons heavy cream (for stabilization)
- Note: For the best results, use high-quality butter and a crisp, acidic white wine.
Instructions
- In a saucepan over medium heat, combine the vinegar, white wine, shallots, bay leaf, and peppercorns.
- Bring to a simmer and reduce until there are about 2 tablespoons of liquid left.
- Strain the reduction back into the saucepan, discarding the solids.
- Over low heat, whisk in the chilled butter, one piece at a time, ensuring each piece is fully incorporated before adding the next.
- The sauce should gradually thicken and become glossy.
- If using, whisk in the heavy cream to stabilize the sauce further.
- Season with salt to taste. Serve immediately, or keep warm over very low heat until ready to use.
Tips & Tricks
- Keep the heat low when adding the butter to prevent the sauce from separating.
- If the sauce begins to separate, a splash of cold water whisked in vigorously can help emulsify it again.
- Beurre Blanc pairs wonderfully with seafood, especially salmon and scallops, as well as with steamed vegetables like asparagus and green beans.
Mise en Place
Ingredients
Utensils
- White wine vinegar
- Dry white wine
- Shallots
- Bay leaf
- Black peppercorns
- Unsalted butter
- Salt
- Optional: heavy cream
- Saucepan
- Strainer
- Whisk
- Measuring cups and spoons
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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