Beurre Blanc Sauce
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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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
Description
The Beurre Blanc Sauce starts by simmering dry white wine, white wine vinegar, and finely diced shallots until the liquid is reduced to about two tablespoons, concentrating the flavors and softening the shallots. Cold unsalted butter is then whisked in off the heat, forming a creamy emulsion without cream.
The sauce is seasoned with sea salt and can be strained to remove shallot pieces if a smooth texture is desired. The reduction stage called au sec, meaning "almost dry," is critical to achieve the right balance before adding butter.
Variations include adding heavy whipping cream after the reduction for a richer texture and incorporating lemon juice for brightness. Beurre Blanc is best served fresh and warm as it does not reheat well; leftovers tend to break the sauce.
Ingredients
- ½ cup white wine dry
- 1 1/2 tablespoons white wine vinegar
- ½ shallot peeled small diced
- 8 ounces butter cut up, unsalted
- salt 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
- Consider adding ½ cup heavy cream after reducing liquids to keep the sauce stable and warm longer; cook until thickened before adding butter.
- Prep all ingredients before starting, as the sauce comes together quickly once reduction is complete.
- The term "au sec" indicates the optimal reduced liquid stage to begin whisking in the butter.
- Straining the sauce is optional; shallots add flavor and texture some prefer to keep.
- Add fresh lemon juice at the end for a citrusy bright note.
- Beurre Blanc is best served immediately because it breaks when reheated; make just enough for immediate use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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