Beurre Blanc: A white butter sauce
Votes: 1
Time:
Complexity: average
Quantity: 1 tbsp.
Complexity: average
Quantity: 1 tbsp.
Beurre blanc sauce (French for "white butter") adds a touch of French flair to any simple dish. It's a velvety sauce made with butter and a reduced mixture of white wine vinegar, dry white wine, and shallots. To prepare, chunks of chilled butter are gradually stirred into the wine mixture until the sauce becomes smooth and creamy. Beurre blanc is served hot. Pour it over anything you'd like to infuse with a fantastic creamy flavor: boiled or baked vegetables, fish, seafood, chicken, or mushrooms. The recipe also includes a few tips for keeping the sauce warm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons white wine vinegar
- 4 tbsp. dry white wine
- 2 tbsp chopped shallots
- 220 g unsalted butter, chilled and cut into 16 pieces
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Cooking the dish according to the recipe:
- In a 1.5-quart saucepan, combine vinegar, wine, shallots, salt and white pepper to taste and bring to a boil.
- Simmer the liquid until it reduces to 1.5 tablespoons. Remove from heat and immediately whisk in 2 pieces of chilled butter. As the butter incorporates into the liquid, add another piece and continue swirling the pan or whisking. Return the pan to low heat and, swirling or whisking constantly, add each piece of butter one at a time. Once all the butter has been added, remove from heat. The sauce will be thick and creamy. Season with salt and pepper to taste. Serve immediately.To prevent the sauce from solidifying, place the saucepan in a large container of warm water. If it separates, transfer a spoonful of sauce to a cold bowl and gradually whisk in the rest of the sauce, one spoon at a time. You can reheat it by gradually whisking in 2-3 tablespoons of hot liquid (water, cream, or broth).
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