Beurre Blanc
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Course
Condiments
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Cuisine
French
Beurre Blanc
Description
Beurre Blanc is created by slowly reducing white wine with diced French shallots, bay leaves, and whole black peppercorns until barely any liquid remains, leaving a slightly glazed base. Fresh cream is added and further reduced to develop a thicker, rich foundation. The heat is then briefly increased before removing the pan from the heat. Cold butter cubes are gradually stirred in off the heat, forming an emulsion that yields a velvety, buttery sauce. The sauce is strained to remove solids, then kept warm until serving.
The result is a creamy, tangy sauce with subtle flavors from the shallots, wine, and spices. The careful addition and stirring of butter ensures a smooth, glossy texture without separation. This sauce adds richness and complexity particularly to fish or vegetable dishes.
Beurre Blanc should be served promptly or kept gently warm since it cannot be reheated or reused once cooled. Its delicate nature requires careful timing and handling.
Ingredients
- 2 bay leaf
- 1 cup white wine
- 3 black peppercorns whole
- 2 French shallots
- 9 oz butter
- 1/8 cup fresh cream
Instructions
- Place the eschalot, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx. an hour).
- Add the cream to the wine reduction and reduce further on very low heat.
- Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.
- Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).
- Add the remaining butters 5 at a time and strain the entire sauce through a fine sieve.
- If you are adding your own ingredients such as herbs, spices or juices, this is the point at which to add them.
- Taste for seasoning and serve or keep warm in a Bain Marie (sauce can not be used again once cooled, so time it well).
Notes
User Reviews
Overall Rating
4.9
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