Description
A classic French beurre blanc sauce made with butter, white wine, and vinegar, creating a rich, tangy, and velvety finish perfect for fish and vegetables.
Ingredients
- 150 g butter, cold and cut into cubes
- 2 shallots, finely chopped
- 100 ml white wine
- 1 tbsp white wine vinegar
- Salt, to taste
- Freshly ground pepper, to taste
Instructions
- Add the chopped shallots, white wine, and vinegar to a saucepan over medium heat.
- Simmer until the liquid reduces by about two-thirds.
- Lower the heat and begin adding the cold butter cubes gradually, whisking constantly.
- Continue whisking until all the butter is incorporated and the sauce is smooth and emulsified.
- Season with salt and pepper to taste.
- Strain the sauce if desired and serve immediately.
Notes
- Use very cold butter to help the sauce emulsify properly.
- Do not let the sauce boil after adding butter, as it may split.
- Best served fresh; reheating may cause separation.
- Pairs well with fish, seafood, and steamed vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 2 tbsp
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 50 mg
