Description
Beurre Blanc is a classic French sauce that combines creamy richness with a bright, tangy flavor. Made from butter, dry white wine, white wine vinegar, and shallots, it offers a silky texture that perfectly complements fish, seafood, chicken, and vegetables. Quick and simple to prepare, this sauce adds an elegant, restaurant-quality touch to everyday meals.
Ingredients
Scale
Main Ingredients
- 4 ounces unsalted butter, cold and cubed
- 1/4 cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- 1 teaspoon heavy cream (optional, for extra stability)
Instructions
- Prepare the Reduction: Combine the minced shallots, white wine, and white wine vinegar in a small saucepan over medium heat. Simmer gently until the liquid is reduced to about two tablespoons, intensifying the flavors.
- Add Butter Gradually: Lower the heat to low, then start whisking in cold, cubed butter one piece at a time. This slow incorporation emulsifies the sauce, turning it silky and creamy. Be patient and keep stirring as you add each cube.
- Season and Finish: Once all the butter is blended and the sauce thickens enough to coat the back of a spoon, season with salt and freshly ground black pepper. For extra stability, whisk in a teaspoon of heavy cream if desired, though this is optional.
Notes
- Use cold butter added slowly to form a smooth emulsion without breaking the sauce.
- Keep the heat low during butter incorporation to avoid separation.
- Choose a dry white wine for best flavor; avoid sweet wines.
- Fresh shallots are essential for authentic flavor; avoid dried substitutes.
- Whisk constantly when adding butter to maintain creaminess.
- Leftover sauce can be refrigerated for up to two days but is best enjoyed fresh.
- Freezing is not recommended as the sauce may separate upon thawing.
- Reheat gently over very low heat with constant whisking to preserve texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stovetop Reduction and Emulsification
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.2g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0.3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
Keywords: Beurre Blanc, French sauce, butter sauce, seafood sauce, white wine sauce, creamy sauce, elegant sauce