Beurre Blanc Sauce

Why You’ll Love This Recipe

Beurre Blanc is a rich, velvety French butter sauce with a delicate tang from white wine and vinegar. It’s perfect for drizzling over seafood, poultry, or vegetables, offering a luxurious texture and balanced flavor. This classic sauce is surprisingly easy to make and elevates any dish it accompanies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White wine
• White wine vinegar
• Shallots, finely chopped
• Unsalted butter, cold and cubed
• Salt
• White pepper

Directions

1. In a saucepan, combine the white wine, white wine vinegar, and chopped shallots.
2. Bring the mixture to a simmer over medium heat and cook until the liquid is reduced by about half.
3. Lower the heat and begin whisking in the cold butter, a few cubes at a time, until the sauce becomes smooth and emulsified.
4. Season with salt and white pepper to taste.
5. Strain the sauce to remove the shallots if desired, or leave them in for texture.
6. Serve immediately over your dish of choice.

Servings and Timing

• This recipe yields about 1 cup of sauce.
• Preparation time: 10 minutes
• Cooking time: 10-15 minutes
• Total time: 20-25 minutes

Variations

• Add fresh herbs like tarragon or dill for an herbal twist.
• Incorporate a squeeze of lemon juice for added brightness.
• Replace white wine vinegar with champagne vinegar for a more refined flavor.

Storage/Reheating

• Beurre Blanc is best served fresh, but if you need to store leftovers, keep them in an airtight container in the fridge for up to 2 days.
• To reheat, gently warm the sauce over low heat, whisking in a small amount of cold butter to restore its silky texture.

FAQs

Can I use a different type of vinegar?

Yes, you can use champagne vinegar or even cider vinegar for a slightly different flavor profile.

Can I make Beurre Blanc ahead of time?

This sauce is best made fresh, as it can break or separate when reheated. If you need to prepare it ahead of time, reheat gently and whisk in extra cold butter.

Can I use margarine instead of butter?

For the best flavor and texture, use unsalted butter. Margarine can alter the consistency and flavor of the sauce.

Conclusion

Beurre Blanc is a simple yet elegant sauce that adds richness and depth to any dish. With its buttery texture and balanced acidity, it is a must-try for anyone looking to elevate their culinary repertoire.

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