Description
Beurre Blanc is a classic French butter sauce made by reducing white wine, white wine vinegar, and shallots, then whisking in cold butter to create a rich, creamy sauce. Perfect for drizzling over fish, seafood, chicken, or vegetables, this sauce balances acidity and richness with a hint of freshness from lemon juice, enhancing your dish with elegance in just 15 minutes.
Ingredients
Scale
For the Sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup finely minced shallots (about 2 medium shallots)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 teaspoon fresh lemon juice (optional for added brightness)
Instructions
- Cook the Shallots: In a medium saucepan, combine the white wine, white wine vinegar, minced shallots, salt, and pepper. Bring the mixture to a boil over medium heat.
- Reduce the Liquid: Reduce the heat and let the mixture simmer until the liquid has reduced by about half, which should take approximately 5 to 7 minutes. This step concentrates the flavors and softens the shallots.
- Whisk in Butter: Lower the heat to low. Begin whisking in the cold, cubed butter one piece at a time. Continue whisking until all the butter is fully incorporated and the sauce becomes smooth and creamy. It’s important to keep the heat low to prevent the butter from melting too quickly or separating.
- Adjust Flavor: Taste the sauce and season with additional salt, pepper, or a splash of fresh lemon juice for added brightness and to balance the richness of the butter.
- Strain the Sauce (Optional): If preferred, strain the sauce through a fine-mesh sieve to remove the shallot pieces, resulting in a silky smooth texture.
- Serve: Immediately pour the finished Beurre Blanc sauce over cooked fish, seafood, chicken, or vegetables. Serve the sauce hot for the best flavor and texture.
Notes
- Keep the heat low when whisking in the butter to prevent the sauce from breaking.
- The sauce is best served fresh and does not reheat well because it may separate.
- Use cold cubed butter straight from the refrigerator for best results.
- If you prefer a smoother texture, strain the sauce to remove shallot bits.
- Beurre Blanc pairs exceptionally well with delicate white fish, shellfish, chicken, and steamed vegetables.
