Roasted Garlic and Herb Beurre Blanc an Amazing Sauce
Elevate your culinary creations with this luscious Roasted Garlic and Herb Beurre Blanc, an ultra-creamy French-inspired sauce that will take your meals to the next level. Featuring sweet, caramelized roasted garlic, a touch of white wine and vinegar for tangy sophistication, and fresh herbs like thyme and parsley for a burst of aromatic flavor, this recipe is a true showstopper. Perfectly balanced with a hint of cream and velvety butter, it’s versatile enough to drizzle over seared scallops, grilled chicken, or even roasted vegetables. With its combination of elegant techniques, like reducing the wine for depth and whisking in cold butter for a glossy finish, this sauce is guaranteed to impress. Ready in under an hour, this delectable beurre blanc will turn any dish into a gourmet masterpiece!
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Recipe Information
Ingredients
- 1 whole Garlic bulb
- 1 tablespoon Olive oil
- 120 milliliters White wine
- 1 tablespoon White wine vinegar
- 1 small (finely chopped) Shallot
- 2 tablespoons Heavy cream
- 170 grams Unsalted butter
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon (chopped) Fresh parsley
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
Instructions
Preheat oven to 200°C (400°F).
Trim the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 25-30 minutes, or until the cloves are soft and caramelized. Set aside to cool.
In a medium saucepan over medium heat, combine the white wine, white wine vinegar, and chopped shallot. Simmer until the liquid reduces by half, approximately 5-7 minutes.
Squeeze the softened roasted garlic cloves out of their skins and mash them into a paste using a fork. Add the roasted garlic paste to the reduced wine and vinegar mixture.
Stir in the heavy cream and let it simmer for 2-3 minutes.
Reduce the heat to low. Gradually whisk in the cold unsalted butter, one cube at a time, until the sauce is thick and glossy. Do not allow the sauce to boil, as this could cause it to split.
Once all the butter has been incorporated, stir in the chopped thyme and parsley. Season with salt and black pepper to taste.
Strain the sauce through a fine mesh sieve, if desired, for a smoother texture. Serve immediately over your desired dish, such as seared scallops, grilled chicken, or roasted vegetables.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 552 mg | 12% | |
*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.
