Classic Beurre Blanc (French Butter Sauce)
A classic French beurre blanc sauce that elevates any dish with its buttery richness and elegant flavor, perfect for seafood, poultry, or vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Sauce Making
- Cuisine: French
- Diet: Gluten-Free
Ingredients
Scale
- 1 large shallot, finely chopped (about ? cup)
- 1 cup dry white wine
- 8 tablespoons cold unsalted butter, cut into small cubes
- Salt, to taste
- White pepper, to taste
Instructions
- Place the chopped shallot and white wine in a small saucepan over medium heat. Bring to a boil, then reduce to a gentle simmer.
- Cook until the liquid has reduced to about 2 tablespoons, concentrating the flavor. Remove the saucepan from the heat.
- Begin whisking in the cold butter, one piece at a time. Allow each piece to fully melt and emulsify before adding the next.
- If the sauce cools too much and the butter stops melting, briefly return the pan to very low heat, whisking constantly. Do not let the sauce boil, as this may cause it to separate.
- Once all the butter is incorporated, season with salt and white pepper to taste.
- Strain the sauce through a fine mesh sieve, pressing gently on the shallots to extract all the liquid. This step is optional for a more rustic finish.
- Beurre blanc should be served immediately with seafood, poultry, or vegetables, as it should not be reheated.
Notes
Serve immediately, as reheating can alter the sauce’s texture. This sauce is versatile and complements many dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 30mg