BEURRE BLANC SAUCE
Classic French Beurre Blanc Sauce, creamy and tangy, perfect for drizzling over fish, seafood, or vegetables. Quick, elegant, and buttery delicious.
Ingredients
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 2 tablespoons shallots finely chopped
- ½ cup unsalted butter cold, cut into small cubes
- to taste salt
- to taste white pepper
Instructions
Reduce Liquids
- In a small saucepan, combine white wine, vinegar, and shallots. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain.
Incorporate Butter
- Lower heat to low and whisk in cold butter cubes gradually, one piece at a time, until fully incorporated and sauce is smooth.
Season and Serve
- Season with salt and white pepper to taste. Keep warm until ready to serve.
Notes
- Tip: Keep sauce warm on low heat; do not boil after adding butter or it will separate.
- Variation: Add a splash of cream for extra richness.
- Serving: Perfect over grilled fish, seafood, or vegetables.