Beurre Blanc
Beurre blanc is a classic French sauce that has been around for centuries. This rich and flavorful sauce is made from butter and white wine vinegar, and it has a tangy taste that pairs well with seafood and vegetables. The sauce is easy to make and can be used to add flavour to any dish.
Ingredients
- 1 Small shallot, finely chopped
- 75 ml Muscadet wine
- 75 ml White wine vinegar
- 200 grams Butter, cold and diced
- 50 ml Double cream
Instructions
- Place the shallots, wine and vinegar in a heavy based sauce pan and bring to a simmer. Reduce gently until around one third of the initial volume remains. If unsure about the acidity of the wine and the vinegar, reserve a couple of teaspoons from the vinegar which you can add later after tasting the sauce.
- Add the heavy cream and again reduce slightly. If you prefer to not use heavy cream, that is totally fine. I suggest adding a tablespoon of water to base to prevent the sauce from becoming too thick.
- One the base has reduced to about 2 tablespoons reduce the heat to very low.
- Start adding in the cubes of butter, one at a time and whisk the sauce. As each cube of butter gets incorporated, add another one. It is important that the sauce is kept at a barely simmering temperature and it should never boil.
- After mounting in all the butter, taste the sauce for seasoning. If the acidity and tanginess of the sauce is not enough, add a few more drops of vinegar and incorporate them into the sauce. If the sauce is too acidic, add in more butter.
- Season with salt and freshly ground black pepper. Beurre Blanc is best served immediately but it can be stored for a short time in a warm place or in a bain-marie.