beurre-blanc

Beurre Blanc

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

Ingredients

  • 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)

Allergens

  • Milk
  • Sulphites

Method

  1. 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.)
  2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.
  3. Add the butter, one cube at a time, whisking first on the heat and then off the heat.
  4. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.
  5. Season with salt and white pepper.
  6. 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