Description

Learn how to make a luxurious Beurre Blanc sauce that will elevate your dishes to a whole new level. This French emulsified butter sauce is rich, creamy, and perfect for drizzling over seafood or poultry.

Ingredients

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Ingredients for Beurre Blanc Sauce:

1 cup white wine
1 cup white wine vinegar
2 shallots, finely chopped
1 cup heavy cream
1 cup cold unsalted butter, cubed
Salt and white pepper to taste

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Instructions

Prepare the Reduction: In a saucepan, combine the white wine, white wine vinegar, and shallots. Simmer until the mixture reduces by half.
Add the Cream: Pour in the heavy cream and continue to simmer until slightly thickened.
Emulsify the Butter: Gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and creamy.
Season and Serve: Season the Beurre Blanc sauce with salt and white pepper. Strain if desired, then drizzle over your favorite seafood or poultry dishes.

Notes

Beurre Blanc is best served immediately after preparation.
For a richer sauce, use higher fat content cream.

Nutrition

Serving Size: 1 tablespoon
Calories: 120
Sugar: 1g
Sodium: 80mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 1g
Cholesterol: 35mg