Demystifying the Beurre Blanc Sauce
This Beurre Blanc Sauce is a classic French sauce made with butter, white wine, and shallots. It’s perfect for poached seafood. Born from the union of butter, white wine, and shallots, dances on the palate with its silky texture and nuanced taste. A touch of acidity and a hint of shallot sweetness make it the perfect companion for seafood, poultry, and more. Let’s delve into the art of creating this velvety symphony of flavors.
You can also check out our other Sauce & Dressings Recipes.
Beurre Blanc Sauce
Enjoy the culinary elegance of Beurre Blanc Sauce with your favorite dishes!
Ingredients
- 1 cup dry white wine
- 1 cup unsalted butter chilled and cut into small cubes
- ¼ cup white wine vinegar
- 2 pcs shallots finely chopped
- lemon juice optional, for a touch of acidity
- chopped fresh parsley for garnish
- salt and white pepper to taste
Instructions
- In a saucepan, combine white wine, white wine vinegar, and chopped shallots. Bring the mixture to a simmer over medium heat. Allow it to reduce until you have about 2-3 tablespoons of liquid. This concentrates the flavors.
- Strain the reduced wine mixture to remove the shallot solids, leaving a clear liquid.
- Place the strained liquid back into the saucepan over low heat. Begin adding the chilled butter cubes one at a time, whisking continuously. Wait until each cube is fully incorporated before adding the next.
- Continue whisking until the sauce becomes smooth and has a slightly thickened, creamy consistency. Be patient; this process may take a few minutes.
- Season the Beurre Blanc with salt and white pepper to taste. If desired, add a squeeze of fresh lemon juice for a hint of acidity. Adjust the seasoning according to your preference.
Notes
- Just before serving, garnish the Beurre Blanc Sauce with chopped fresh parsley for a burst of color and added flavor.
- Beurre Blanc is best served warm. Drizzle it over seafood, poultry, or vegetables to experience the luxurious taste of this classic French sauce.
