Beurre Blanc sauce (white butter sauce)
4 servings
20 minutes
Beurre Blanc sauce is the pinnacle of French gastronomy, an exquisite white butter sauce born in the Nantes region. Legend has it that it was created by mistake but became a culinary masterpiece. Its velvety texture and delicate creamy flavor with hints of wine and onion make it the perfect accompaniment for fish, seafood, and vegetables. The secret of the sauce lies in the slow incorporation of butter, creating an elegant emulsion. It transforms any dish into a refined treat, adding softness and depth of flavor. It should be served fresh before losing its lightness and shine. This sauce is a true tribute to French culinary art, embodying balance and harmony of flavors.
1
In a small saucepan, bring wine, vinegar, and finely chopped shallot to a boil and simmer for about 5 minutes until the volume reduces to 2-3 tablespoons. Add cream, salt, and white pepper, and simmer for 1 minute.
- Dry white wine: 0.3 glass
- White wine vinegar: 0.3 glass
- Shallots: 1 head
- Cream: 0.3 glass
- Salt: 0.3 teaspoon
- Freshly ground white pepper: pinch
2
Make a small fire and add a few tablespoons of butter. Mix well and gradually add the remaining butter, mixing thoroughly. Remove from heat and let cool slightly.
- Butter: 240 g
3
Season the sauce with salt and pepper, then strain it through a sieve. Pour into a sauceboat and serve immediately.
- Salt: 0.3 teaspoon
- Freshly ground white pepper: pinch