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Beurre blanc sauce Recipe

French · Sauce · 25 min total

A classic French butter sauce with a tangy shallot and vinegar reduction, perfect for fish or vegetables.

Ingredients

• 2 large shallots, finely minced
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/4 cup heavy cream
• Salt and white pepper to taste

Instructions

1. In a small saucepan, combine shallots, vinegar, and white wine. Bring to a simmer over medium heat and cook until the liquid is almost completely reduced, about 5 minutes. You should have about 1 tablespoon of syrupy liquid left.
2. Add the heavy cream and bring to a simmer. Reduce heat to low.
3. Whisk in the cold butter cubes one at a time, adding each piece only after the previous one is almost fully incorporated. The sauce should thicken and become creamy. Do not let it boil.
4. Once all butter is incorporated, remove from heat. Season with salt and white pepper. Strain through a fine-mesh sieve if desired for a smoother sauce.
5. Serve immediately over fish, vegetables, or eggs.

Tips

• Use cold butter to maintain emulsion; if sauce gets too hot, it will break.
• For a variation, add fresh herbs like tarragon or chives at the end.
• Sauce can be kept warm in a thermos for up to 30 minutes.

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