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Beurre Blanc

Beurre Blanc
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Master the elegant and classic French sauce, Beurre Blanc, a creamy and tangy butter sauce made by emulsifying cold butter into a reduction of white wine, white wine vinegar, and shallots. Perfect for enhancing seafood, poultry, vegetables, and more, this recipe guides you through effortless preparation to elevate your home-cooked meals with restaurant-quality flavor and texture.

Ingredients

Scale

Sauce Base

  • 1/2 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons finely minced shallots

Finishing

  • 8 tablespoons (1 stick) cold unsalted butter, cut into small chunks
  • Salt, to taste
  • White pepper, to taste

Instructions

  1. Prepare the Reduction: Finely mince shallots and combine them in a small saucepan with white wine and white wine vinegar. Simmer over medium heat until the liquid reduces to about 2 tablespoons, concentrating the flavors and mellowing sharp acidity.
  2. Strain the Reduction: Pass the reduced liquid through a fine sieve to remove shallots, ensuring a smooth, silky sauce.
  3. Whisk in Cold Butter: Return the strained liquid to low heat. Gradually add cold, unsalted butter in small chunks, whisking constantly to emulsify the sauce. Maintain low heat to prevent breaking the emulsion.
  4. Season and Finish: Once the sauce is thick and glossy and all butter is incorporated, season gently with salt and white pepper to taste. Serve immediately for optimal flavor and texture.

Notes

  • Keep the heat low when adding butter to prevent the sauce from breaking.
  • Always use cold butter to help emulsify the sauce smoothly.
  • Add butter slowly and whisk continuously for the best creamy texture.
  • Use fresh minced shallots for the best flavor and texture.
  • Beurre Blanc is best served immediately; it can separate if held too long.
  • Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently over low heat while whisking.
  • Freezing is not recommended, as the sauce may separate upon thawing.

Nutrition

Keywords: Beurre Blanc, French sauce, butter sauce, white wine sauce, classic French, seafood sauce, poultry sauce, vegetable sauce, creamy sauce, tangy sauce, elegant sauce

Find it online: https://mealsbylina.com/beurre-blanc/