Buerre Blanc
Elevate your culinary creations with the timeless elegance of Beurre Blanc, a classic French butter sauce known for its velvety texture and tangy, aromatic depth. This luxurious sauce is crafted by emulsifying cold, cubed butter into a reduction of dry white wine, white wine vinegar, and finely minced shallots, creating a rich and glossy finish perfect for seafood, poultry, or vegetables. For added creaminess and stability, a touch of heavy cream can be incorporated, while a pinch of salt and optional white pepper enhance the delicate flavors. Ready in just 25 minutes, this versatile sauce is a must-have in your gourmet repertoire, offering restaurant-quality sophistication that's as delightful to make as it is to savor. Keywords: Beurre Blanc recipe, French butter sauce, classic French sauce, white wine sauce, easy Beurre Blanc, seafood sauce.
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Recipe Information
Ingredients
- 225 grams Unsalted butter (cold, cubed)
- 120 ml Dry white wine
- 2 tablespoons White wine vinegar
- 2 medium Shallots (finely minced)
- 2 tablespoons Heavy cream (optional)
- 1 pinch Kosher salt
- 1 pinch Freshly ground white pepper (optional)
Instructions
1. Begin by preparing your butter: cut the cold unsalted butter into small, even cubes and return them to the refrigerator to keep cold.
2. In a medium saucepan, combine the minced shallots, white wine, and white wine vinegar.
3. Bring the mixture to a simmer over medium heat and reduce until approximately 2–3 tablespoons of liquid remain (this should take about 7–10 minutes). Stir occasionally to prevent sticking or burning.
4. (Optional) Add the heavy cream to the reduced mixture if using. This will help stabilize the sauce. Stir well and reduce for another minute.
5. Reduce the heat to low and begin adding the cold butter cubes a few at a time while whisking constantly. Only add more butter once the previous cubes have melted and incorporated into the sauce.
6. Continue adding butter and whisking until all the butter has been emulsified into the sauce. The mixture should be rich, creamy, and glossy.
7. Season the sauce to taste with a pinch of kosher salt and (if desired) freshly ground white pepper. Strain the sauce through a fine mesh sieve to remove the shallots, or keep them in for texture and flavor if preferred.
8. Serve immediately over your desired dish. Beurre Blanc is best enjoyed warm and should not be reheated as it may break.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 263 mg | 6% | |
*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.
