Beurre Blanc Sauce is a classic French sauce that starts by simmering shallots in a mixture of white wine and vinegar until the pot is very nearly dry. Cream is then added to enrich the sauce. (It also aids in the emulsification, causing the wine mixture and butter to combine more easily, which means your sauce will come together quickly and stay rich and luxurious far longer that a sauce without it.) White pepper balances the sauce, giving it an aromatic oomph without the speckling that would come from using black pepper. Straining removes the pieces of shallot, as they’ve already lent all the savory notes they have to give. Feel free to leave them in if you’d like your sauce to have a little texture.

Options for additional flavors for the Beurre Blanc Sauce include adding fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.

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Beurre Blanc Sauce

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Sauces Stocks & MarinadesCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 tbsp 1 minced shallot

• 3/4 cup 3/4 white wine

• 1/4 cup 1/4 white wine or champagne vinegar

• 1 tbsp 1 heavy whipping cream (optional)

• 12 tbsp 12 unsalted cold butter

• 1/2 tsp 1/2 kosher salt

• 1/4 tsp 1/4 white pepper

Directions

• In a small heavy bottomed saucepan, add the wine, vinegar and shallots.
• Cook over medium heat to bring the liquid to a simmer then reduce the heat to low.
• Simmer on low until the liquid is reduced to a syrup. Take care not to allow it to burn near the end of the reduction.
• Whisk in the cream. Then slowly whisk in 1 tablespoon of cold butter, one at a time, until it is all incorporated and the sauce is a creamy emulsion.
• Season to taste with the salt and pepper. If you prefer a smooth sauce, strain out the shallots.
• Serve immediately or keep warm for up to an hour over a double boiler.

Notes

• Options for additional flavors for the Beurre Blanc; fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.

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