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Beurre Blanc Sauce

Beurre Blanc Sauce Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1 small shallot, finely minced
  • 1/2 cup unsalted butter, cold and cut into cubes
  • Pinch of fine sea salt
  • Freshly ground white pepper

Method
 

  1. In a small saucepan over medium heat, simmer the wine, vinegar, and shallot until reduced to about 2 tablespoons, roughly 3 to 5 minutes.
  2. Strain the liquid through a fine-mesh sieve, pressing on the solids, then return the liquid to the saucepan.
  3. Remove the pan from the heat and whisk in the cold butter a few cubes at a time until the sauce is creamy and emulsified.
  4. Season with salt and white pepper, then spoon immediately over fish, shellfish, or vegetables.

Notes

This sauce is best served the moment it is finished; it thickens as it cools. If it sits too long and looks greasy, whisk in a teaspoon of cold water over very low heat to bring it back.