Beurre Blanc

Name: Beurre Blanc
Cook time: 21 min
Total time: 21 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 Shallots, Very finely minced; 60ml Dry White Wine, e.g., Muscadet; 60ml White Wine Vinegar; 200g Unsalted Butter, Very cold, cut into small cubes; Some Sea Salt, Fine, to taste; Some White Pepper, To taste

Beurre blanc is a silky, tangy butter sauce made from reduced wine and shallots, whisked into glossy cubes of cold butter for a rich, velvety finish. Bright and elegant, it’s ideal spooned over fish, shellfish, or steamed vegetables to add a luxurious, buttery lift. Simple technique yields a restaurant-quality sauce in minutes.

Beurre blanc is a silky, tangy butter sauce made from reduced wine and shallots, whisked into glossy cubes of cold butter for a ri... Show more

Traditional French Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

20 min

Price

0,53 €

Calories

387 kcal

vegetarian

few ingredients

quick

gluten free

Method

Prep the shallots

Peel the Shallots, trim away the ends, and mince them very finely so they almost melt into the sauce. Cut the Unsalted Butter into small cubes and keep it very cold until you need it.

Reduce the base

Combine the minced shallots, Dry White Wine, and White Wine Vinegar in a small saucepan. Bring it to a gentle simmer over medium heat, then cook until the liquid is reduced to about 2 tablespoons and looks slightly syrupy, 8 minutes or so, stirring now and then.

Whisk in butter

Take the pan off the heat and whisk in the cold butter cubes a few at a time, waiting for each addition to melt in before adding more. Keep whisking until the sauce turns pale, glossy, and lightly thickened, then finish by seasoning with Sea Salt and White Pepper to taste.