Beurre Nantais
Elevate your culinary creations with Beurre Nantais, a luxurious French butter sauce that perfectly balances richness and bright acidity. This classic recipe begins by simmering dry white wine, white wine vinegar, and finely chopped shallots, reducing the mixture to an intensely flavorful base. Cold unsalted butter is then whisked in to create a silky, velvety emulsion, while a touch of lemon juice and a sprinkle of white pepper enhance its elegant flavor profile. Ideal for draping over delicate fish, seafood, or steamed vegetables, Beurre Nantais is a versatile, restaurant-quality sauce that can transform any meal into a gourmet experience. Ready in just 20 minutes, this timeless recipe is proof that simplicity can be truly exquisite. Perfect for seafood lovers and fans of French cuisine!
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Recipe Information
Ingredients
- 125 ml dry white wine
- 2 tbsp white wine vinegar
- 1 small, finely chopped shallot
- 180 grams, cold and cut into cubes unsalted butter
- 0.5 tsp salt
- 0.25 tsp white pepper
- 1 tsp lemon juice
Instructions
In a medium-sized saucepan, combine the white wine, white wine vinegar, and finely chopped shallot.
Set the saucepan over medium heat and bring the mixture to a simmer, allowing it to reduce until only about 2-3 tablespoons of liquid remain. This usually takes around 10 minutes, but keep an eye on it to avoid burning.
Once reduced, lower the heat to very low or remove the saucepan from the heat temporarily to control the temperature.
Begin adding the cold butter cubes to the saucepan a few pieces at a time, whisking constantly to emulsify the butter into the reduced liquid. The sauce should thicken and become creamy.
Continue adding the butter in small increments and whisking until all the butter is incorporated and the sauce is smooth and velvety.
Season the beurre nantais with salt, white pepper, and a touch of lemon juice to brighten the flavor.
Strain the sauce through a fine-mesh sieve to remove the shallot pieces, if desired, for a smooth consistency.
Serve immediately, drizzled over fish, seafood, or vegetables. The sauce is best enjoyed fresh and warm, as it may separate if reheated.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
