Beurre Blanc


Photo: Emily Martin
Print this recipe

Ingredients

1/4 cup dry white wine
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon cold water
8 tablespoons cold unsalted butter, cut into ½ inch cubes
1/2 teaspoon salt
1/8 teaspoon white pepper

Preparation

1
Combine wine, vinegar, and shallots in a small heavy saucepan and bring to a simmer over moderately high heat. Simmer until liquid is reduced by about half.
2
Remove from heat and stir in water.
3
Return to heat, then reduce to low. Whisk in butter one piece at a time, adding each new piece before the previous one has completely melted; lifting pan occasionally to cool mixture and to prevent sauce from breaking.
4
If necessary, pour sauce through a fine-mesh sieve to remove solids.

Tools

.

About

Beurre blanc is a rich butter sauce made with reduced vinegar and/or white wine and shallots. This classic French sauce is often used on seafood or poached chicken breast.

Yield:

0.666666666667 cup

Added:

Sunday, December 20, 2009 - 1:30am

Creator:

Related Cooking Videos