Beurre Blanc Sauce
Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- 1pound unsalted butter (cold)
- 1cup dry white wine
- ½cup white wine vinegar
- 1tablespoon shallot (finely chopped)
- Kosher salt (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.Step 3
Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.Step 4
Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.Step 5
Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.Step 6
Season to taste with kosher salt.Step 7
Traditionally the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.