Beurre Blanc Sauce Recipe
Beurre Blanc Sauce is a classic French sauce made from a combination of white wine, shallots, butter, and vinegar. It is known for its tangy and buttery flavor, creamy texture, and versatility in pairing with a variety of dishes.
Ingredients
- ¼ cup Dry white wine
- ¼ cup White-wine vinegar
- 2 tablespoons Shallot(finely chopped)
- ⅓ cup Heavy cream
- ¼ teaspoon Salt
- ⅛ teaspoon White pepper
- 1 cup Unsalted butter
Instructions
- Over moderate heat, simmer wine, vinegar, and shallots for 5 minutes until the liquid is syrupy and reduced to about 2 tablespoons. The cream, salt, and white pepper should be added at this point. Add a few tablespoons of butter and whisk constantly while the heat is reduced to moderate. As you add the remaining butter, whisk constantly, and add new pieces before the previous ones have completely melted (the sauce should have the consistency of hollandaise), lifting the pan from the heat to cool it occasionally.
- Put sauce in a sauceboat, press on and then discard shallot, then season with salt and pepper. Immediately serve.