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Beurre Blanc Sauce

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A classic French beurre blanc sauce made with white wine, vinegar, shallots, and cold butter. This rich, tangy, and creamy sauce is perfect for drizzling over fish, seafood, or vegetables.

Ingredients

Scale
  • 1/2 cup dry white wine
  • 1/4 cup white wine vinegar
  • 2 tablespoons shallots, finely minced
  • 1/2 cup (1 stick) unsalted cold butter, cut into small cubes
  • Salt, to taste
  • White pepper, to taste
  • 1 tablespoon heavy cream (optional, to help stabilize the sauce)

Instructions

  1. In a small saucepan over medium heat, combine the white wine, white wine vinegar, and minced shallots.
  2. Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.
  3. Reduce heat to low. (Add heavy cream now, if using.)
  4. Whisk in the cold butter, a few cubes at a time, whisking constantly until each addition is fully incorporated and the sauce is thick and smooth.
  5. Remove from heat. Season with salt and white pepper to taste.
  6. Strain the sauce through a fine-mesh sieve for a smooth texture, if desired. Serve immediately over fish, seafood, or vegetables.

Notes

  • Keep heat low when whisking in butter to prevent the sauce from separating.
  • Use unsalted butter for better control of seasoning.
  • This sauce is best served immediately and does not reheat well.
  • The optional cream helps stabilize the sauce but is not traditional.

Nutrition

Find it online: https://ukfinda.com/beurre-blanc-sauce/