Description
A classic French beurre blanc sauce that is rich, buttery, and easy to make, perfect for elevating simple dishes.
Ingredients
- 1 medium Shallot, finely chopped
- 2 tablespoons White Wine Vinegar
- 1 cup Unsalted Butter, chilled and cubed
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper, freshly cracked
- Fresh Herbs (optional)
Instructions
- Finely chop the shallot and measure out the white wine vinegar.
- In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat for 2-3 minutes until translucent.
- Add the white wine vinegar and bring to a gentle simmer. Let it reduce for 2-3 minutes until thickened slightly.
- Gradually add the cold, cubed butter while whisking constantly until emulsified.
- Season with salt and pepper to taste.
- (Optional) Strain through a fine-mesh sieve for a smooth sauce.
- Fold in fresh herbs if using, and serve warm.
Notes
Store leftovers in an airtight container in the fridge and consume within 2-3 days. Reheat gently to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Sauce Preparation
- Cuisine: French