Beurre Blanc Sauce
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
8
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Calories
217 kcal
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Course
Main Course, Condiments
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Cuisine
French
Beurre Blanc Sauce
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This Beurre Blanc Sauce is a creamy white wine butter sauce I make with shallots, white wine, vinegar, and unsalted butter. It’s simple to prepare in just 15 minutes and always adds a touch of elegance to fish, vegetables, pork, or chicken.
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Ingredients
- ½ cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- ½ peeled small diced shallot
- 8 ounces unsalted butter cut up
- sea salt to taste
Instructions
- Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
- Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
- Remove from the heat and whisk until the mixture becomes melted and smooth.
- Season with salt and optionally strain and serve.
Notes
- To help keep the sauce from breaking and hold it warm for longer, I recommend adding half a cup of heavy whipping cream after reducing the white wine and vinegar to about two tablespoons. Let it cook over low to medium heat until it thickens to a texture similar to Alfredo sauce. From there, continue with the usual steps, add the butter, whisk until smooth, season, strain if you’d like, and serve.
- Prep ahead: I like to have all my ingredients measured and ready before I start. Once the reduction is done, things move fast.
- Au sec: When there’s just a small amount of liquid left after reducing the wine, vinegar, and shallots, that’s called au sec. It means "almost dry" and it’s the perfect stage to start adding the butter.
- No straining: I don’t always strain the sauce. The shallots add great flavor and a little texture I actually enjoy.
- Lemon variation: For a lemony twist, I squeeze in about half a lemon right at the end while whisking. It brightens up the sauce in a really nice way.
- Make-Ahead: I don’t usually make beurre Blanc too far ahead because it’s best served fresh and warm.
- How to Store: Leftovers don’t reheat well since the sauce can break, so I try to make just what I’ll use in the moment.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
23g
(35%)
Saturated Fat
15g
(75%)
Cholesterol
61mg
(20%)
Sodium
4mg
(0%)
Potassium
23mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
708IU
(14%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 4mg | 0% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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