Saffron beurre blanc sauce

4 servings

15 minutes

Saffron beurre blanc sauce is a refined creation of French cuisine, rooted in classical gastronomic techniques. Its base is butter, which is emulsified into a velvety texture, while white wine vinegar and dry white wine add a bright acidity. The addition of saffron fills it with a warm golden hue and subtle Eastern notes. This sauce perfectly complements fish, seafood, or delicate vegetables, imparting a noble taste and aroma to the dish. A light onion hint from shallots and the freshness of lemon juice make it balanced and exquisite. Beurre blanc sauce not only decorates the dish but elevates it, transforming an ordinary meal into a true gastronomic experience.

Energy value per serving

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

Ingredients

• Shallots: 2 head
• Saffron: pinch
• White wine vinegar: 3 tbsp
• Dry white wine: 4 tbsp
• Water: 2 tbsp
• Butter: 200 g
• Lemon: 1 pc

Cooking steps

1. Cut unsalted chilled butter into cubes.

   Required ingredients:

   • Butter: 200 g

2. Place vinegar and wine in a small pot and bring to a boil.

   Required ingredients:

   • 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 slightly syrupy consistency. Add a pinch of saffron threads.

   Required ingredients:

   • Saffron:  pinch

4. Over low heat, add water, then gradually beat in the butter until fully emulsified.

   Required ingredients:

   • Water: 2 tablespoons
   • Butter: 200 g

5. Season with salt, white pepper, and lemon juice. Add finely chopped shallots.

   Required ingredients:

   • Shallots: 2 heads
   • Lemon: 1 piece