Classic Beurre Blanc: White Butter Sauce
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
46
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion
2
Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons
3
Add the cream and continue to simmer until reduced again to about 2 tablespoons
4
Cream is added to make the sauce more stable and less likely to separate
5
Reduce the heat to low and remove the bay leaves
6
Whisk in the chunks of butter in small batches
7
The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce
8
Do not let the sauce go over 130 degrees F, where it will separate
9
If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together
10
Season with salt and pepper, fold in the chives, and serve immediately
11
Keep covered in a warm place for a few hours, if needed
12
Serve with fish or vegetables