How to Make Beurre Blanc
To make beurre blanc, reduce a combination of vinegar or white wine and shallots until nearly dry. Add cream to stabilize the sauce and aid in emulsification. Whisk in cold cubes of butter, piece by piece, until the mixture has thickened and emulsified. Strain the sauce to remove the shallots and season with white pepper. Serve warm.
Classic Beurre Blanc Recipe
Makesabout 1 cup
Prep Time5 min
Total Time20 min
Cook Time15 min
This classic French sauce has a neutral flavor that goes well with a variety of dishes such as seafood, meat, and vegetables. The key to a good beurre blanc is keeping the butter cold and reducing the heat to low when whisking it in for a smooth and luxurious sauce.
- ¼ cup dry white wine
- ¼ cup white-wine vinegar
- ¼ cup finely chopped shallots
- 1/3 cup heavy cream
- Kosher salt and white pepper, to taste
- 2 sticks (1 cup) unsalted butter, cut into cubes and chilled
- In a heavy saucepan over medium-high heat, boil wine, vinegar, and shallots until liquid is reduced to 2 tablespoons, about 4–5 minutes. Add cream and boil for 1 minute.
- Reduce heat to low and add a few cubes of cold butter, whisking constantly. Add remaining pieces of butter little by little, whisking constantly until the sauce is the consistency of hollandaise and coats the back of a spoon.
- Remove from heat and season to taste with salt and white pepper. Pour sauce through a fine sieve to remove shallots. Serve warm.
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