Beurre blanc recipe

Created by Tony Bilson

3 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: French

Ingredients

50g shallots, chopped
150ml white wine
50ml white wine vinegar
1 sprig thyme
½ bay leaf
6 peppercorns
75ml cream
250g butter, cut into ½ cm cubes

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Preparation

Place the shallots, white wine, white wine vinegar, thyme, bay leaf and peppercorns in a saucepan over high heat. Cook until the liquid reduces to 50ml (just enough liquid to cover the bottom of the saucepan). Add the cream and cook, stirring occasionally, until creamy.

Gradually add the butter, a few cubes at a time, whisking until the butter melts into the sauce.

Season to taste with salt.

Tip: The hotter the sauce when incorporating the butter, the higher temperature it can be kept at during service. If the butter is incorporated at low temperature, it will split easily.

If you enjoyed this Beurre blanc recipe then browse more French recipes, sauce and dressing recipes, easy recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

14 Jul 2012 03:36 AEST

monika

the hills

Beurre Blanc sauce

I didn't have white wine so substituted maggie beers' white verjuice and it still worked a treat. Delicious and has been transcribed into the recipe book.

Agree(0 people agree)

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12 Jul 2012 08:13 AEST

debbie schuberg

I am doing cert 3 at college in cookery and I love it.Our teachers are French and we get so much knowledge from them it is a pleasure working with them.

Agree(1 people agree)

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10 Dec 2011 10:05 AEST

Lydia

This sauce is so yummy because of the vinegar in it. I would eat it with fish and vegetables like steamed green beans or something similar. I love the taste of vinegar and everyone loves butter. This has the best of both.

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