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.

beurre blanc sauce

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.

White Wine Butter Sauce
Beurre Blanc

Preparation Time: 25 minutes

Makes 1 cup

Ingredients

  • 2 shallots, minced finely
  • 2 tablespoons vinegar
  • 4 tablespoons white wine
  • 2 tablespoons heavy cream
  • 7 ounces cold butter, cut into 20 or so pieces
  • salt and white pepper (so that it doesn't color your sauce)

Directions

  1. Cook the shallots in the vinegar and wine in a small heavy saucepan on low heat until there is only two tablespoons of liquid.
  2. Stir in the heavy cream, bring to a low boil on higher heat, and reduce once again to two tablespoons of liquid.
  3. On low heat, add the butter, piece by piece, to the reduced wine whisking continually. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over-heating (you don't want it to boil, but you want it stay warm.)

Learn more about French sauces.

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