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.
- Serves: 9 persons
- 1pound unsalted butter (cold)
- 1cup dry white wine
- ½cup white wine vinegar
- 1tablespoon shallot (finely chopped)
- Kosher salt (to taste)
Step 1Gather the ingredients.
Step 2Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
Step 3Heat 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 4Reduce 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 5Remove 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 6Season to taste with kosher salt.
Step 7Traditionally the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.