Classic Beurre Blanc
Classic Beurre Blanc is a rich and creamy French sauce made from a base of butter, white wine, and shallots. The sauce has a silky, smooth texture and a delicate, tangy flavor, perfect for pairing with fish, seafood, or vegetables. It’s gently whisked until the butter emulsifies, creating a velvety finish that enhances the dish without overpowering it.
Recipe - Welcome
Classic Beurre Blanc
0
Servings1
Cook Time30 Minutes
Calories109
Ingredients
2 Tbs white wine vinegar
1/2 cup white wine
1 shallot, diced
2 sticks cold butter, cut into small pieces
1/2 tsp salt
Directions
- Place vinegar, wine and shallots in a saucepan; bring to a boil. Continue to boil until liquid reduces to approximately 2 tablespoons. Over low heat, begin adding the butter piece by piece while vigorously whisking. Continue to whisk until all butter is incorporated. Remove from heat. Continue to whip until butter is smooth. Season with salt, to taste. Shallots can be left in or strained out. Serve immediately.
Nutritional Information
Calories: 109, Fat: 12 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 156 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 0 g.
0 minutes
Prep Time
30 minutes
Cook Time
1
Servings
109
Calories
Shop Ingredients
Makes 1 servings
Star Vinegar, White Wine - 12 Fluid ounce
$3.29 was $3.99$0.27/fl oz
Kiepersol White Wine, Texas Vit - 750 Millilitre
$22.99 was $24.49$0.03/ml
Fresh Onion, Shallots - 0.3 Pound
$0.90 avg/ea$2.99/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Not Available
Nutritional Information
Calories: 109, Fat: 12 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 156 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 0 g.
Directions
- Place vinegar, wine and shallots in a saucepan; bring to a boil. Continue to boil until liquid reduces to approximately 2 tablespoons. Over low heat, begin adding the butter piece by piece while vigorously whisking. Continue to whisk until all butter is incorporated. Remove from heat. Continue to whip until butter is smooth. Season with salt, to taste. Shallots can be left in or strained out. Serve immediately.