Beurre blanc (literally "white butter" in French) is a classic French sauce made primarily from butter, white wine, and vinegar or lemon juice. It’s perfect for serving with fish, seafood, or vegetables, adding a rich, velvety texture and a bright, tangy flavour. Here’s a simple guide to making beurre blanc at home.
Ingredients:
- 1/4 cup white wine (dry, such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup white wine vinegar (or lemon juice)
- 1 small shallot, finely chopped
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- Salt, to taste
- White pepper, to taste (optional)
- Fresh herbs (such as parsley, tarragon, or chives) for garnish (optional)
Instructions:
- Prepare the base:
- In a small saucepan, combine the white wine, white wine vinegar, and chopped shallot.
- Bring the mixture to a simmer over medium heat and let it reduce until about 1-2 tablespoons of liquid remain. This usually takes around 10-15 minutes. Be careful not to over-reduce, as you want some liquid to remain for emulsifying the butter.
- Add the butter:
- Once the liquid has reduced, lower the heat to low.
- Begin adding the cold butter cubes, a few at a time, whisking constantly. Let each batch of butter melt and incorporate into the sauce before adding more.
- Continue this process until all the butter is incorporated. The sauce should be creamy and emulsified, with a smooth, velvety texture.
- Season the sauce:
- Once the butter is fully incorporated, remove the saucepan from heat.
- Strain the sauce through a fine-mesh sieve to remove the shallots, if desired (optional for a smooth sauce).
- Season the sauce with salt and a pinch of white pepper (optional) to taste.
- Serve immediately:
- Beurre blanc is best served right away. Pour it over your dish and garnish with fresh herbs like chives, parsley, or tarragon for added freshness and color, if desired.
Tips:
- Keep the butter cold: This helps the emulsion come together smoothly and prevents the sauce from breaking.
- Low heat is key: Too much heat will cause the sauce to separate. Keep the temperature low while adding the butter.
- Pairings: Beurre blanc is traditionally served with fish (especially poached or pan-seared), but it’s also delicious over roasted vegetables, chicken, or even drizzled over pasta.
Enjoy your beurre blanc with your favorite dish for that perfect touch of French sophistication!