« back to recipes search results
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.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
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.