Beurre Blanc sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
French beurre blanc sauce adds a sophisticated flavor to any dish or appetizer, whether it's fish, seafood, mushrooms, chicken, or blanched vegetables. The sauce is made with butter, which is vigorously whisked with a reduced mixture of white wine, lemon juice, and chopped shallots until it turns into a velvety sauce. Beurre blanc is served hot, so mix it just before serving or, if preparing ahead, keep it in a thermos.
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:
- 1 - 2 shallots, finely chopped
- 240 ml of white wine
- 60 ml lemon juice
- 1 tbsp. heavy cream
- 12 tablespoons chilled unsalted butter, diced
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Cooking the dish according to the recipe:
- Combine shallots, white wine, and lemon juice in a non-reactive saucepan and reduce over high heat to 2 tablespoons.
- Add the cream to the pan. Once the liquid begins to boil, reduce the heat to low. Add the butter, one cube at a time, whisking over the heat and then removing it from the heat. Continue whisking until the mixture is fully emulsified and reaches the consistency of a thick sauce. Season with salt and white pepper. Store the butter in a thermos until ready to serve.
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