Beurre Blanc Sauce

4 servings

10 minutes

It goes well with poached and grilled fish. Salted butter makes it slightly less thick than unsalted butter. But that's a matter of taste.

Energy value per serving

• Calories: 405.9
• Proteins: 0.9g
• Fats: 41.3g
• Carbohydrates: 4.8g

Ingredients

• Shallots: 2 head
• White wine vinegar: 3 tbsp
• Dry white wine: 4 tbsp
• Water: 2 tbsp
• Butter: 200 g
• Lemon: 1 pc
• Salt: to taste
• Ground white pepper: to taste

Cooking steps

1. Cut unsalted chilled butter into cubes.

   Required ingredients:

   • Butter: 200 g

2. Place the finely chopped onion, vinegar, and wine in a small saucepan and bring to a boil.

   Required ingredients:

   • Shallots: 2 heads
   • White wine vinegar: 3 tablespoons
   • Dry white wine: 4 tablespoons

3. Reduce the heat and simmer the contents for about 2 minutes, until only 1 tablespoon of liquid remains. It should have a thin syrup-like consistency.

4. Over low heat, add water, then gradually beat in the butter until fully emulsified. Season with salt, white pepper, and lemon juice.

   Required ingredients:

   • Water: 2 tablespoons
   • Butter: 200 g
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Lemon: 1 piece