Beurre Blanc is a classic French butter sauce and it goes well with fish, shellfish and why not asparagus. I use it for Beurre Blanc with cod, very good!
For best results, use a sateuese (saucepan for sauce) and a good balloon whisk.
Have low heat just below boiling point and add butter a little at a time.
The sauce / butter should definitely not get color and be light as the name says, Blanc.
In order for the sauce not to separate, it is important to whisk all the time.
Should the accident be out and the sauce splits itself, add a tablespoon of water or two and whisk for hard life. Often this will be enough to save the sauce.
Recipe for several good sauces can be found here:
Recipe for Sauce
Wine that fits is a good Chardonnay.
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- 1 dl white wine
- 1 tbs white wine vinegar
- 2 tbs banana shallots finely chopped
- 250 g butter room temperature in cubes
- 2 tbs presset sitron
- 1 tbs squeezed lemon optional
- 1 tbs trout roe optional
- 2 tbs chives
- Reduce white wine, vinegar and onion until there is about 3 tbs of liquid
- Whisk down butter, a little at a time, making sure that the sauce does not boil when you whip down the butter, I try to lie down around 90 degrees.
- Taste with salt and add any other goodies you want to have in the sauce (roe and chives are good)