Beurre Blanc Sauce

Beurre Blanc Sauce

from thespruceeats.com
75 min
9 servings

Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.

Ingredients

  • 1 pound cold unsalted butter
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 tablespoon finely chopped shallot
  • Kosher salt, to taste

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.

  3. 3

    Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.

  4. 4

    Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.

  5. 5

    Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​

  6. 6

    Season to taste with kosher salt.

  7. 7

    Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.