Description
Beurre Blanc is a classic French sauce made with butter, white wine, and shallots, creating a creamy, rich, and tangy sauce that’s perfect for drizzling over fish, seafood, chicken, or vegetables. The name “Beurre Blanc” translates to “white butter,” and this sauce is all about highlighting the buttery richness with a balance of acidity from the wine and shallots. It’s elegant, flavorful, and surprisingly easy to make!
Ingredients
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1/2 cup dry white wine
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1/4 cup white wine vinegar
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1/4 cup finely minced shallots (about 2 medium shallots)
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup (2 sticks) cold unsalted butter, cubed
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1 teaspoon fresh lemon juice (optional for added brightness)
Instructions
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1. Cook the Shallots:
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In a medium saucepan, combine the white wine, white wine vinegar, minced shallots, salt, and pepper.
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Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer until the liquid has reduced by about half (this should take 5–7 minutes).
2. Whisk in Butter:
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Once the liquid has reduced, lower the heat to low and begin whisking in the cold butter, one cube at a time. Continue whisking until all the butter has been incorporated and the sauce is smooth and creamy. Be sure to keep the heat low so the butter doesn’t melt too quickly or separate.
3. Adjust the Flavor:
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Taste the sauce and add more salt, pepper, or a splash of lemon juice if desired to adjust the flavor. The lemon juice will help balance the richness and bring brightness to the sauce.
4. Strain (Optional):
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If you prefer a smooth sauce without the shallot pieces, you can strain the sauce through a fine-mesh sieve into a bowl or serving dish.
5. Serve:
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Immediately pour the Beurre Blanc sauce over your cooked fish, seafood, chicken, or vegetables, and serve hot. This sauce is best served fresh.
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Notes
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Storage: Beurre Blanc is best served fresh, as it can separate if stored for long periods. However, it can be kept warm over a double boiler or gently reheated over very low heat.
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Wine Choices: For a more vibrant sauce, use a dry white wine like Sauvignon Blanc or Chardonnay.
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Alternative Flavors: You can infuse the sauce with herbs like thyme or tarragon for an extra layer of flavor.
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Serving Suggestions: Beurre Blanc is commonly paired with fish like salmon, cod, halibut, and sole, but it also works beautifully with chicken or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce, French Cuisine
- Method: Simmering, Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg