Beurre Blanc Sauce
Beurre blanc sauce is a classic French butter sauce that is rich, velvety, and tangy, typically used to complement delicate fish, seafood, or poultry. The name “beurre blanc” translates to “white butter,” reflecting its primary ingredient: butter. If you like this recipe, try my Pesto Sauce recipe next!
Ingredients:
- Butter: The star of the sauce, contributing its creamy texture and rich flavor.
- Shallots: Finely chopped shallots provide a mild, aromatic sweetness.
- White wine: A dry white wine is used as the base for deglazing and building the sauce’s acidity.
- White wine vinegar: This adds a tangy balance to the richness of the butter.
- Salt and pepper: To season and bring the flavors together.
Method:
- Reduction: The shallots are sautéed in a small amount of butter, then combined with white wine and white wine vinegar. The mixture is simmered until the liquid is reduced by about two-thirds, concentrating the flavors.
- Emulsification: After the reduction, cold butter is slowly whisked in, a few cubes at a time, until the sauce becomes smooth and emulsified. The process must be done carefully to prevent the butter from separating.
- Seasoning: The sauce is finished with salt and pepper, and sometimes a squeeze of lemon juice to brighten the flavor.
Flavor Profile for Beurre Blanc Sauce:
Beurre blanc sauce has a luxurious, buttery mouthfeel with a lively acidity from the wine and vinegar. The shallots provide a mild sweetness, creating a harmonious balance between richness and tang.
This sauce is best served immediately after preparation, as it can separate if it cools too much. It’s often paired with lighter dishes where its richness can shine, such as poached fish, seafood, or even roasted vegetables.
Beurre Blanc Sauce
Beurre blanc is a rich French butter sauce made with shallots, white wine, vinegar, and butter, perfect for fish or seafood dishes.
Ingredients
- 1½ cups dry white wine of your choice
- 3 tbsp white wine vinegar
- 1 small shallot finely diced
- 2 tbsp tarragon finely chopped
- ½ cup unsalted butter or one stick
- salt and pepper to taste
Instructions
- To a pot on medium heat, add in shallot, tarragon, white wine, and white wine vinegar. Allow this to reduce to 3 tbsp.
- Turn the heat to low and add in butter ½ tbsp at a time and stir until melted. You should start to see a creamy consistency form by the third of fourth cube you throw in.
- Continue to add butter and stir until all the butter is gone. Season with salt and pepper to taste. Serve over fish or seafood.
