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.
Calories405.9kcal
Proteins0.9grams
Fats41.3grams
Carbohydrates4.8grams
Shallot
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
1
Cut unsalted chilled butter into cubes.
- Butter: 200 g
2
Place the finely chopped onion, vinegar, and wine in a small saucepan and bring to a boil.
- Shallot: 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.
- Water: 2 tablespoons
- Butter: 200 g
- Salt: to taste
- Ground white pepper: to taste
- Lemon: 1 piece
