4.9 from 207 votes
Beurre Blanc
Beurre Blanc is a classic French butter sauce made by reducing white wine with shallots, bay leaves, and peppercorns, then incorporating butter and a touch of cream to form a smooth, emulsified sauce. It is delicate and rich, perfect for complementing seafood or vegetables.
Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Course:
Condiments
Cuisine:
French
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).
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