Beurre Blanc

Name: Beurre Blanc
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1 ¼ cups (310 ml)
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

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Preparation 5 min
Cooking 15 min
Makes about 1 ¼ cups (310 ml)

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.

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

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

Preparation

- 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.

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Beurre Blanc

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