Description
Learn how to make a classic French Beurre Blanc sauce that is perfect for pairing with fish, shellfish, or steamed vegetables. This velvety sauce is made with white wine, vinegar, shallots, and butter, resulting in a rich and flavorful addition to your dishes.
Ingredients
Scale
For Beurre Blanc:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1/3 cup heavy cream (optional, for added stability)
- 1 cup cold unsalted butter (cut into small cubes)
- Salt to taste
- White pepper or freshly ground black pepper to taste
Instructions
- Prepare the Sauce: In a small saucepan over medium heat, combine white wine vinegar, white wine, and shallots. Simmer until reduced. Add cream if using. Whisk in cold butter gradually until emulsified.
- Season and Serve: Season with salt and pepper. Strain if desired. Serve immediately.
Notes
- Beurre blanc is best served warm and freshly made.
- Pair with fish, shellfish, or steamed vegetables.
- If not using cream, keep heat low and whisk constantly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 0g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 60mg
