Classic Beurre Blanc
How to make the classic white wine butter sauce called Beurre Blanc.
Servings: 6 fluid ounces
Ingredients
- 1 tablespoon minced shallot
- ¾ cup white wine
- ¼ cup white wine or champagne vinegar
- 1 tablespoon cream optional
- 12 tablespoons 1 ½ sticks unsalted cold butter
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
Instructions
- In a small heavy bottomed sauce pot, add the wine, vinegar and shallots.
- Cook over medium heat to bring the liquid to a simmer then reduce the heat to low.
- Simmer on low until the liquid is reduced to a syrup. Take care not to allow it to burn near the end of the reduction.
- Whisk in the cream. Then slowly whisk in 1 tablespoon of cold butter, one at a time, until it is all incorporated and the sauce is a creamy emulsion.
- Season to taste with the salt and pepper. If you prefer a smooth sauce, strain out the shallots.
- Serve immediately or keep warm for up to an hour over a double boiler.
Notes
Options for additional flavors for the Beurre Blanc; fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.