Beurre Blanc
Classic French butter sauce, perfect with fish, shellfish and asparagus.
Ingredients
Instructions
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Reduce white wine, vinegar and onion until there are about 3 tbsp of liquid left.
-
Whisk in the butter a little at a time, making sure the sauce does not boil; I try to keep it at around 55 to 60 degrees.
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Season with salt and add any other extras you like (roe and chives are good).
Notes
Tips: The sauce emulsifies best at constant low heat. Stir constantly and pull the pan off the heat if needed. Add ice-cold butter cubes a little at a time, not all at once.
Storage: Beurre blanc is made just before serving and cannot be stored. The sauce splits easily on cooling or reheating.
FAQ: A classic with fish dishes, but works equally well with lobster, scallops, asparagus or boiled vegetables that need an elegant lift.
Nutrition per serving
- Calories
- 463 kcal
- Carbohydrates
- 2 g
- Protein
- 1 g
- Fat
- 51 g
- Saturated fat
- 32 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 13 g
- Trans fat
- 2 g
- Cholesterol
- 134 mg
- Sodium
- 377 mg
- Potassium
- 53 mg
- Fiber
- 0 g
- Sugar
- 1 g
Nutrition values are estimates.