Description
Classic Beurre Blanc is a rich and velvety French butter sauce made by emulsifying cold butter into a reduced white wine and shallot base. Perfect for enhancing seafood, poultry, and vegetable dishes with its tangy and luxurious flavor.
Ingredients
Scale
Ingredients
- 1 large shallot, finely chopped (about â…“ cup)
- 1 cup dry white wine
- 8 tablespoons cold unsalted butter, cut into small cubes
- Salt, to taste
- White pepper, to taste
Instructions
- Reduce Shallots and Wine: Place the chopped shallot and white wine in a small saucepan over medium heat. Bring to a boil, then reduce to a gentle simmer.
- Concentrate Flavor: Cook until the liquid has reduced to about 2 tablespoons, concentrating the flavor. Remove the saucepan from the heat.
- Emulsify Butter: Begin whisking in the cold butter, one piece at a time. Allow each piece to fully melt and emulsify before adding the next.
- Maintain Emulsion: If the sauce cools too much and the butter stops melting, briefly return the pan to very low heat, whisking constantly. Do not let the sauce boil, as this may cause it to separate.
- Season: Once all the butter is incorporated, season with salt and white pepper to taste.
- Strain Sauce: Strain the sauce through a fine mesh sieve, pressing gently on the shallots to extract all the liquid. This step is optional for a more rustic finish.
- Serve: Serve immediately with seafood, poultry, or vegetables. Beurre blanc should not be reheated.
Notes
- Use cold butter cut into small cubes to ensure proper emulsification and prevent the sauce from breaking.
- Do not let the sauce boil once butter is added, to avoid separation.
- Beurre blanc is best served fresh and should not be reheated as it may break.
- For a smoother texture, straining is recommended but optional.
- If unavailable, dry white wine substitutes can include dry vermouth or white wine vinegar diluted with water.
