Classic Beurre Blanc Sauce
This traditional French white butter sauce is good on everything from seafood and chicken to vegetables.
Equipment
- 1 saucepan
- 1 strainer
- 1 whisk
Ingredients
- 1 shallot, diced small
- 1/2 cup dry white wine
- 1 tbsp white wine vinegar
- 1-2 sticks butter, cubed
- salt and pepper to taste
- fresh herbs such as chives and tarragon
Instructions
- Cube your butter and chill it.
- Add the shallots, vinegar, and wine to a saucepan over medium heat. Stir occasionally and allow it to reduce until there is about 2 tbsp of liquid left.
- Strain the shallots out of the pan, leaving the reduced wine.
- Turn the heat to low.
- Add a cube or two of cold butter to the wine mixture, whisking continuously and allowing it to emulsify before adding the next.
- Continue to add a few cubes of butter at a time until it is smooth, silky, completely emulsified, and hugs the back of a spoon.
- Season with salt and pepper and stir in the herbs.
- Serve immediately.
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