Description
Luxurious French Beurre Blanc sauce whispers elegant culinary secrets from coastal kitchens. Delicate butter emulsion drapes seafood with creamy perfection, inviting palates to savor classic French refinement.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 milliliters) dry white wine
- ½ cup (113 grams) cold unsalted butter, cut into 8 pieces
- ¼ cup (60 milliliters) heavy cream
Aromatics and Seasonings:
- ⅓ cup minced shallot (from 1 large shallot)
- 1 tablespoon fresh lemon juice (from 1 lemon)
Herbs and Spices:
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Prepare a medium saucepan and combine white wine with finely minced shallots, heating the mixture to a vigorous boil.
- Allow the liquid to reduce intensely, watching carefully until only a concentrated two tablespoons of aromatic liquid remain, which typically takes approximately 6-8 minutes.
- Pour heavy cream into the reduced wine-shallot mixture and rapidly boil for one minute, creating a foundational base for the sauce.
- Transition the heat to its lowest setting, preparing to incorporate cold butter pieces methodically and deliberately.
- Gradually whisk butter cubes into the liquid, ensuring each piece completely melts and emulsifies before adding the next, maintaining constant stirring to prevent separation.
- After all butter is smoothly integrated, introduce fresh lemon juice, delicately chopped chives, and finely minced tarragon into the silky sauce.
- Season the beurre blanc with salt and freshly ground black pepper, tasting and adjusting seasoning to achieve a perfectly balanced flavor profile.
- Transfer the sauce to a warm serving vessel, keeping it gently heated without further cooking, ready to accompany your chosen protein within the next 30 minutes.
Notes
- Choose high-quality unsalted butter for the most luxurious and smooth texture in your beurre blanc sauce.
- Maintain low heat when adding butter to prevent sauce from breaking or becoming grainy, which requires careful temperature control.
- Serve immediately after preparation to preserve the silky consistency, as the sauce can separate if left too long or reheated aggressively.
- Consider substituting white wine with champagne or vermouth for subtle flavor variations that
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 0 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 40 mg