Beurre Blanc
This classic sauce is perfect for serving with your favorite vegetables, fish, or even steak.
Servings: 12
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 tablespoon finely minced shallot
- Ground white pepper to taste
- 8 to 12 ounces chilled unsalted butter cut into tablespoon-size pieces
- Fine sea salt to taste
Instructions
- In a small saucepan, combine vinegar and white wine. Bring to a low boil over medium heat, then add shallot and a pinch of white pepper. Reduce to a syrupy glaze, 6-8 minutes.
- Remove the pan from heat and whisk in two lumps of butter, then two more.
- Set pan over lowest possible heat and continue to whisk in more butter as soon as the last piece has been absorbed. This should take around 10-15 minutes.
- If the sauce is melting too much, remove it from the heat completely. It should be smooth like mayonnaise, and the butter should not be fully melted but creamy instead.
- Add salt to taste and serve. Letting it rest a moment before serving will help the sauce thicken further and prevent melting when added to hot food.
Notes
- Makes about 2 cups.
- Make sure to use high quality butter, such as Kerrygold or Plugra.
