Berblanque sauce with herbs
4 servings
20 minutes
Herb beurre blanc is an exquisite creation of French gastronomy where the refinement of taste meets the elegance of tradition. Its history traces back to classical French cuisine where chefs aimed for perfection in textures and aromas. This sauce is distinguished by its silky texture due to butter, while the addition of white wine and vinegar gives it a subtle tanginess. Shallots and fresh herbs like basil create a refreshing aroma and add savory notes. Beurre blanc pairs perfectly with fish and seafood, enhancing their tenderness but can also elevate vegetable dishes or white meat. It transforms every dish into true pleasure, awakening depth and richness in flavor characteristic of great French cuisine.
1
Cut unsalted chilled butter into cubes.
- Butter: 200 g
2
Place vinegar and wine in a small pot and bring to a boil.
- 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.
- Water: 2 tablespoons
- Butter: 200 g
5
Season with salt, white pepper, and lemon juice.
- Salt: to taste
- Ground white pepper: to taste
- Lemon: 1 piece
6
Add finely chopped shallots and herbs of your choice.
- Shallots: 2 heads
- Basil: 1 tablespoon