Beurre blanc sauce

Beurre Blanc Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Beurre blanc sauce is a classic French sauce known for its rich and velvety texture. It is made by emulsifying butter into a reduction of white wine, vinegar, and shallots, resulting in a luxurious and flavorful sauce. This versatile sauce pairs well with a variety of dishes, from seafood to vegetables and poultry. Its delicate balance of acidity and buttery goodness adds a touch of elegance to any meal.

Keywords: French cuisine, butter sauce, white wine, shallots, emulsification.

Beurre blanc sauce details

Beurre blanc sauce, recipe Rating: 4.5
Number of votes:97

Ingredients:

2 shallots, minced

1 teaspoon oil

1/2 cup dry white wine or vermouth

1/2 cup whipping cream

1 cup unsalted butter

Salt and pepper to taste

1 squeeze lemon juice, fresh

Saute shallots in oil. Add wine. Stir in cream and cook until mixture thickens and coats the back of a spoon (about 4 to 5 minutes). Reduce heat to low and gradually whisk in butter, making sure the mixture does not boil. Add salt, pepper, and lemon juice. Makes one cup. Preparation time: 30 minutes.