How To Make Beurre Blanc Sauce
Beurre blanc is a warm emulsified butter sauce that is a delectable edition to any dinner plate. All you need is wine, vinegar, shallots, salt, pepper, lemon juice and, of course, butter, and you have a rich, velvety sauce to elevate your dish.
Step 1: Cube ButterCut three sticks of cold unsalted butter into tablespoon-sized cubes. Keep chilled.
Step 2: Pour in Wine and VinegarBring ¼ cup white wine and ¼ cup white wine vinegar to a boil in a medium saucepan over medium heat.
Step 3: Add Shallots & Reduce LiquidAdd 1 tablespoon minced shallots, salt and pepper. Lower heat to a simmer and reduce until only a tablespoon or two remains.
Step 4: Start to Add ButterAdd a few cubes of butter and whisk into the reduction.
Step 5: Continue to Whisk As You Add ButterReturn saucepan to low heat and slowly add chunks of butter one at a time, whisking constantly. This step needs to be done slowly and over gentle heat to allow for butter to emulsify.
Step 6: Add Lemon JuiceRemove from heat and whisk in a bit of lemon juice.
Step 7: Serve & Enjoy!Serve with fish, poultry or vegetables.
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