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Beurre Blanc Sauce

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Beurre Blanc is a classic French butter sauce made from white wine, vinegar, and butter. It’s rich, tangy, and perfect for pairing with seafood, chicken, or vegetables.

Ingredients

Units Scale
  • 1/2 cup white wine
  • 1/4 cup white wine vinegar
  • 2 tablespoons finely chopped shallots
  • 1 cup unsalted butter, cubed and chilled
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a saucepan, combine the white wine, white wine vinegar, and shallots. Bring to a boil over medium heat.
  2. Reduce the heat and simmer until the liquid is reduced by about two-thirds.
  3. Reduce the heat to low. Begin whisking in the chilled butter, one cube at a time, until the sauce is smooth and creamy.
  4. Season with salt and pepper to taste.
  5. Strain the sauce through a fine-mesh sieve to remove the shallots, if desired, before serving.

Notes

  • This sauce is best served immediately, as it can break if stored or reheated improperly.
  • It pairs beautifully with fish, especially salmon or scallops.
  • You can add herbs like tarragon or chives to enhance the flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/beurre-blanc-sauce/