Name: Beurre Blanc Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 srv
Cuisine: French
Ingredients: Shallot — 2 pcs; Dry white wine — 100 ml; Wine vinegar (white) — 30 ml; Butter (cold) — 150 g; Salt; Ground white pepper

Ingredients

Shallot 2 pcs Dry white wine 100 ml Wine vinegar (white) 30 ml Butter (cold) 150 g Salt Ground white pepper optional

Nutrition

Per serving: ≈ 284.0 kcal, P 0.5 g, F 30.8 g, C 1.0 g
Total (for 4 srv): ≈ 1135.0 kcal, P 2.0 g, F 123.0 g, C 4.0 g
counted 1 of 6 ingredients — the rest are in pieces/ml or missing nutrition data
Adjusted for cooking: baking and boiling drive off water

Prep

Cut the very cold butter into small cubes of equal size and return them to the refrigerator until use.
Finely chop the shallots.

Cooking

Add the finely chopped shallots, dry white wine, and white wine vinegar to a saucepan.
Place over medium heat and reduce the liquid until about one to two tablespoons of the concentrated mixture remain at the bottom.
Reduce the heat to minimum or remove the saucepan from the stove.
Begin adding the cold butter cubes one by one, whisking vigorously and continuously.
Add the next cubes of butter only after the previous ones have melted and formed a thick, smooth emulsion.
Optionally, strain the finished sauce through a fine-mesh sieve to remove the shallots, or leave them for texture.
Add a pinch of salt and white pepper to taste, mix, and serve immediately.

Tips & tricks

The butter must be ice-cold — this temperature contrast is what helps create a stable emulsion.
Do not let the sauce boil after adding the butter under any circumstances, otherwise it will separate.

Beurre Blanc Sauce

Ingredients

Nutrition

Prep

Cooking

Tips & tricks

Keep this one or cook it