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

Classic Beurre Blanc Sauce

A delicate French butter sauce based on white wine, vinegar, and shallots, which pairs perfectly with white fish, seafood, and vegetables.

20 min Prep 5 min Cooking 15 min Easy 4 srv Vegetarian Sauce

Ingredients

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

Nutrition

Per serving: ≈ 282.0 kcal, P 0.5 g, F 30.5 g, C 2.0 g
Total (for 4 srv): ≈ 1130.0 kcal, P 2.0 g, F 122.0 g, C 8.0 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 cold butter into small cubes and return to the refrigerator until ready to use.

Cooking

Finely chop the shallots and place them in a small saucepan.
Add the dry white wine and white wine vinegar to the shallots.
Place the saucepan over medium heat and reduce the liquid until about 1-2 tablespoons of the concentrated mixture remain.
Reduce the heat to minimum. Begin adding cubes of cold butter, 1-2 pieces at a time, constantly and vigorously whisking.
Add the next batch of butter only when the previous one has completely emulsified into the sauce.
Remove the sauce from the heat, add salt and a pinch of white pepper to taste. Optionally, strain through a fine-mesh sieve before serving.

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