Beurre Blanc Sauce
Beurre Blanc Sauce
This butter-based sauce is thick, creamy, and velvety — and isn’t as complicated to make as you might think.
Servings
8
Ingredients
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 tablespoon finely chopped shallot
- 1 pound cold and cubed butter
- salt, to taste
Directions
- In a saucepan, heat the wine, vinegar and shallots until the liquid boils, then lower the heat and continue simmering, about 10 minutes, until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
- Once the mixture has reduced, remove the sauepan from the heat, and slowly, but rapidly whisk in the cubes of butter, one or two cubes at a time. As the butter melts and incorporates, add more butter and keep whisking. The finished sauce should be thick, smooth, and creamy.
- Season with salt to taste. Straining the shallots is traditional, but optional.