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.
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Sauce
Cuisine French
- 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
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.