A Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. As with the other sauces we have mentioned here a beurre blanc can be flavoured with other things can add interest to a dish. For example citrus, herbs, spices like saffron or even a splash of liqueur.
- Dish Type: French
- Preparation time: 5 mins
- Cooking time: 10 mins
- Difficulty: Easy
- Cuisine type: Sauce
- 225ml Dry White Wine
- 180g Chilled Unsalted Butter (cubed)
- 60g Shallots (finely chopped)
- 50ml Lemon Juice
- 1 tbsp Double Cream
- Salt and White Pepper (for seasoning)
- Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to about 2 tablespoons. (Avoid using aluminum or copper pans as these will react with the acid and make you sauce look dirty and taste metallic. It will however clean your pan up a treat.)
- Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
- Add the butter, one cube at a time, whisking first on the heat and then off the heat.
- Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
- Season with salt and white pepper.
- It is best to serve this sauce straight away as it does not reheat very well. It is possible however to store in a thermos until ready to serve.
Nutrition per serving
- Per 100g 301cal / 1238kj
- Fat 29.2g
- Saturates 18.5g
- Carbs 2.1g
- Sugars 2.0g
- Protein 0.5g
- Salt 0.21g