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Beurre Blanc Recipe
Although full of mystic, this sauce is very easy to make. It can be made just before your guests arrive and served warm; it will keep at room temperature for about 60 minutes.
The trick is for the butter to be very cold, so it forms a good emulsion. In the unlikely event of your sauce spliting, fear not - it can be revived by bringing 2 tablespoons of double cream to the boil in a clean saucepan, the slowly whisking in the separated sauce.
For about 4 helpings - depending on generousity:
150ml/5 fl oz Very Dry White Wine - Muscadet is traditional as the sauce originates in Nantes
75ml/3 fl ozCold Water
60g/2 oz Peeled & Finely-Chopped Shallots or Mild Onion
210g/7 oz good-quality Unsalted Butter, cut into walnut-sized pieces, kept in the fridge
a few Black Pepper Corns
Salt & freshly-ground Black Pepper
1. In a small stainless steel or glass saucepan 'reduce' thw wine with the water, peppercorns and chopped shallots until they are a quarter of their original volume.
2. Stain this reduction into a clean small pan, pressing down well to extract flavour from the shallots.
3. Put over a medium heat and, while whisking constantly, add the cold butter one piece at a time until completely amalgamated.
4. Season with a little salt, plus some extra pepper if required.