Dish
Beurre blanc
Beurre blanc sauce
Beurre blanc is a rich and flavorful sauce that is perfect for enhancing the flavor of delicate fish or seafood. The sauce is made by reducing white wine and shallots, and then whisking in cold butter until it emulsifies into a smooth, creamy sauce. Beurre blanc is typically served with fish or seafood, and is a popular sauce in French cuisine.
Origins and history
Beurre blanc originated in the Loire Valley region of France, and has been a staple in French cuisine for centuries. The sauce was traditionally served with freshwater fish such as pike or perch, but has since become popular with a variety of seafood dishes.
Dietary considerations
Beurre blanc is not suitable for those with lactose intolerance or dairy allergies.
Variations
There are many variations of beurre blanc, with some recipes calling for the addition of herbs or lemon juice to the sauce. Some recipes also call for the use of white wine vinegar instead of white wine.
Presentation and garnishing
Beurre blanc is typically served in a small sauceboat, with the fish or seafood arranged on a plate. The sauce is often garnished with fresh herbs or lemon zest.
Tips & Tricks
To prevent the sauce from breaking, it is important to whisk in the butter slowly and continuously.
Side-dishes
Beurre blanc is typically served with fish or seafood, and can be accompanied by a variety of side dishes such as roasted vegetables or potatoes.
Drink pairings
Beurre blanc pairs well with dry white wines such as Sauvignon Blanc or Chardonnay.
Delicious Beurre blanc recipes
More dishes from this category... Browse all »
Agliata
Italian cuisine
Agrodolce
Italian cuisine
Ajilimójili
Mexican cuisine
Allemande sauce
French cuisine
Almogrote
Canarian cuisine
Ammoghiu
Italian cuisine
Apple Sauce
American cuisine
Awaze Sauce
Ethiopian cuisine
