Beurre Blanc

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Beurre Blanc

It is a delicate sauce thickened only with butter. Although not traditional, cream is used in this recipe to allow the sauce to be held longer. Serve it with grilled, poached, or steamed fish, shellfish, and vegetables. It is also good with poached chicken breasts. Leftover beurre blanc cannot be reheated because it would separate, but it can be used instead of plain butter to enrich flour-thickened sauces or stirred into hot cooked vegetables, pasta, or rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course This-That
Cuisine French
Servings 6
Calories 297 kcal

Ingredients
  

  • 2 shallots large, finely chopped.
  • 2 tablespoons wine vinegar white
  • 2 tablespoons whipping cream
  • 1 cup butter softened ,cut into 16 cubes.
  • 3 tablespoons white wine dry
  • dash Salt and Pepper to taste. white pepper preferred

Instructions
 

  • In a small, heavy-bottomed, nonreactive saucepan, combine shallots, vinegar, and wine. Bring to a boil, reduce heat to medium, and simmer mixture, uncovered, until liquid is reduced to about 2 tablespoons.
  • Whisk in cream and reduce heat to low. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons. Mixture can be prepared up to this point as much as 1 day ahead, covered, and refrigerated.
  • If chilled, simmer shallot mixture and season lightly with salt and pepper; reduce heat to low. Add one cube of butter, whisking constantly. When butter is nearly blended in, add another cube, still whisking. Continue adding one cube at a time, whisking constantly. The sauce should be pleasantly warm and should thicken. If it becomes too hot and drips of melted butter appear, remove saucepan immediately from heat and whisk sauce well; add next 3 or 4 cubes of butter off heat, whisking constantly. When temperature of sauce drops again to warm, return to low heat and continue adding butter cubes. Remove from heat as soon as last cube is added.
  • Strain sauce if desired. Taste and add salt and pepper, if needed. Serve sauce as soon as possible. It can be kept warm in saucepan if set on a rack above a pan of warm water, but it must be whisked frequently to prevent separation and the temperature must be kept constant. It can also be kept warm in a thermos.

Notes

Makes about 1 cup.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Nutrition

Calories: 297kcalCarbohydrates: 2gProtein: 1gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 247mgPotassium: 47mgFiber: 0.3gSugar: 1gVitamin A: 1019IUVitamin C: 1mgCalcium: 16mgIron: 0.2mg
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