Beurre Blanc Recipe
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 shallots, finely minced
- 1 tablespoon heavy cream
- 1/2 cup cold butter, cut into small cubes
- Salt and white pepper to taste
- 1 tablespoon fresh chives, chopped
Instructions
- In a small saucepan, combine vinegar, wine, and shallots
- Bring to a boil and reduce until only 2 tablespoons remain
- Add heavy cream and bring to a simmer
- Remove from heat and whisk in cold butter, one cube at a time
- Continue whisking until all butter is incorporated
- Return to low heat if needed to maintain emulsion
- Season with salt and white pepper
- Strain sauce through fine mesh sieve
- Stir in fresh chives
- Serve immediately over fish or vegetables
Special Notes
This classic French beurre blanc sauce is rich and velvety. The key to success is maintaining the emulsion by adding butter gradually and keeping the heat low. The sauce should be served immediately as it can break if reheated. This sauce pairs beautifully with fish, seafood, and steamed vegetables. For the best results, use high-quality butter and fresh shallots.