Description
Beurre Blanc is a classic French butter sauce made by emulsifying cold butter into a reduction of white wine, white wine vinegar, minced shallots, and seasoning. This rich and creamy sauce adds a delicate, tangy, and slightly sweet flavor, perfect for complementing seafood, chicken, or vegetables. Quick to prepare and elegant in taste, this sauce enhances any dish with luxurious texture and brightness from optional lemon juice.
Ingredients
Scale
Beurre Blanc Sauce Ingredients
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup finely minced shallots (about 2 medium shallots)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 teaspoon fresh lemon juice (optional for added brightness)
Instructions
- Cook the Shallots: In a medium saucepan, combine the dry white wine, white wine vinegar, minced shallots, salt, and freshly ground black pepper. Bring this mixture to a boil over medium heat.
- Reduce the Liquid: After boiling, reduce the heat and let it simmer until the liquid has reduced by about half, which usually takes 5 to 7 minutes. This intensifies flavor and prepares the base for emulsifying butter.
- Incorporate the Butter: Lower the heat to low, then whisk in the cold unsalted butter cubes one at a time. Continue whisking constantly to create a smooth, creamy emulsion, ensuring the butter doesn’t melt too quickly or separate.
- Season to Taste: Taste the sauce and add more salt, black pepper, or a splash of fresh lemon juice if desired. The lemon juice adds brightness and balances the richness of the butter.
- Optional Straining: For a smooth sauce free of shallot pieces, strain the Beurre Blanc through a fine-mesh sieve into a serving bowl or dish.
- Serve Immediately: Pour the finished Beurre Blanc over cooked fish, seafood, chicken, or vegetables. Serve the sauce hot for best flavor and texture.
Notes
- Keep the heat low when adding butter to prevent sauce separation.
- Use cold unsalted butter for a cleaner, richer taste and better emulsification.
- Beurre Blanc is best served fresh and should not be reheated extensively.
- Adjust seasoning at the end to suit your taste preferences.
- This sauce pairs wonderfully with delicate proteins like sole, salmon, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
