Beurre Blanc Sauce
This Beurre Blanc Sauce is a creamy white wine butter sauce I make with shallots, white wine, vinegar, and unsalted butter. It’s simple to prepare in just 15 minutes and always adds a touch of elegance to fish, vegetables, pork, or chicken.
Ingredients
- ½ cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- ½ peeled small diced shallot
- 8 ounces unsalted butter, cut up
- sea salt to taste
Instructions
- Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
- Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
- Remove from the heat and whisk until the mixture becomes melted and smooth.
- Season with salt and optionally strain and serve.
Notes
Chef Notes:
- The sauce only has a certain amount of time before it breaks and the butter separates. It is advised to immediately serve it once it is finished.
- When there is a little bit of liquid left in the pot when you are reducing the white wine, vinegar and shallots, it’s known as “au sec,” or almost gone.
- You do not have to strain the sauce, the shallots provide an additional excellent flavor to it.
Nutrition
Calories: 217kcalCarbohydrates: 1gProtein: 1gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 4mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 708IUVitamin C: 1mgCalcium: 8mgIron: 1mg