Beurre Blanc Sauce (Easy & No-Fail)
Beurre blanc sauce is a tangy, buttery emulsion that transforms any dish into something special - and this recipe is foolproof!
Ingredients
- 1 cupcold unsalted butter (cut into 1-tablespoon pieces)
- ¼ cupfinely chopped shallots
- ¼ cupdry white wine
- 2 tablespoonswhite wine vinegar
- ⅓ cupheavy cream
- kosher salt (to taste)
Directions
- 1
Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
- 2
Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the remaining butter a few pieces at a time, while whisking rapidly and continuously.
- 3
Strain. Strain the buerre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor.
- 4
Serve. Serve the beurre blanc sauce immediately while warm.