Beurre Blanc
This classic French sauce, also known as “Beurre Nantais,” has it all. Not only is it rich and smooth, its butter base also makes it super decadent. When heated in a reduction of white wine, white wine vinegar and shallots, the butter turns into cream. The resulting velvety sauce pairs perfectly with fish and seafood. […]
Ingredients
- 1/2 cup (125 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 1 shallot, finely chopped
- 1/2 tsp black peppercorns, crushed
- 1/4 tsp salt
- 1 1/2 cups (340 g) cold unsalted butter, diced
Instructions
- In a pot, bring the wine, vinegar, shallot, salt and pepper to a boil. Reduce until almost dry. Strain, if desired, then return to the pot.
- Over low heat, gradually whisk in the butter, one or two cubes at a time, whisking constantly. The beurre blanc is delicious served with fish or seafood.
This classic French sauce, also known as “Beurre Nantais,” has it all. Not only is it rich and smooth, its butter base also makes it super decadent. When heated in a reduction of white wine, white wine vinegar and shallots, the butter turns into cream. The resulting velvety sauce pairs perfectly with fish and seafood. Have some left over? Keep it in the fridge for your next grilled dinner!