Basic Beurre Blanc

    Basic Beurre Blanc

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    26 people made this

    About this recipe: This wine and shallot reduction sauce mixed with butter is usually served with fish.

    Serves: 12 

    • 1 1/2 tablespoons chopped shallot
    • 1 bay leaf
    • 6 black peppercorns
    • 1/4 cup (60ml) white wine vinegar
    • 2 tablespoons (30ml) dry white wine
    • 1/4 cup (60ml) thickened cream (heavy whipping cream)
    • 1 1/2 cups (350g) cold butter, cut into 1.5cm pieces

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons (30ml) of liquid remain.
    2. Pour in cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

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