“Beurre blanc” is just a French culinary term for white butter sauce. Make sure the butter is cold and cut into small bits. Add the butter very slowly to the sauce or else the sauce won’t thicken properly. It is also very important when adding the butter to cook the sauce over very low heat or remove the pan from the heat – if the heat is too high, the butter will melt out too quickly and you’ll just get a greasy mess. Serve the sauce with vegetables, fish or chicken.
ingredients
directions
Add shallots, wine and vinegar to a medium non-reactive saucepan over high heat. Stir to combine. Bring to a boil and reduce mixture to 1 tbsp.
Reduce heat to very low. While whisking, add the cold butter a little at a time. Make sure the butter is slowly blending into the sauce and not melting rapidly. If the butter starts melting too quickly, remove saucepan from heat and whisk off heat for a minute or so. If the butter just melts – the sauce will separate and not be smooth and emulsified. When all the butter is incorporated, remove from heat and season with salt and pepper.
Serve with fish, chicken or vegetables.