Beurre Blanc Sauce
Beurre blanc sauce is one of the most popular sauces in France. This shallot infused sauce is often served with simple poached fish and adds a great taste to what otherwise might be a bit bland. Once you've made it, you will see that it really is easy.
The only drawback of course is the calories. There are a lot because it is made from mostly butter. However, I wouldn't hesitate to try some and nor should you. Just remember that a little goes a long way. Plus if you are having beurre blanc sauce with poached fish, steamed vegetables and plain rice, you will need a
few extra calories.
Beurre Blanc tips
- As with béarnaise sauce, this recipe begins by making a vinegar and wine reduction into which butter (this time solid) is slowly introduced. You might like to
try champagne vinegar to make this sauce, and you can use crème fraîche as a substitute for the cream.
- After preparing the sauce, you can keep it warm in a double boiler, but don't boil the water and stir often with your whisk. Obviously it is easiest to serve it straight away, but sometimes our timing might be a bit off.
- Beurre blanc sauce should not be overheated. If it gets too warm, the butter separates and forms pools on top of the sauce. If this should happen, remove it from the heat and whisk it vigorously.
- Since your taking the time to prepare a "fancy French sauce", make the rest of the meal simple. Poach your fish in a bit of wine on the stovetop, microwave-steam your veggies, and make your rice the simplest way you know how.