Classic Beurre Blanc

Ingredients

• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1/4 cup (60ml) white wine vinegar 1/4 cup (60ml) white wine vinegar
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• Salt and white pepper to taste Salt and white pepper to taste
• Fresh chervil or tarragon for garnish (optional) Fresh chervil or tarragon for garnish (optional)

Nutrition

• Calories (kcal / KJ): 828 kcal / 3467 KJ
• Fat: 92g (total), 58g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 1g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the white wine, white wine vinegar, shallots, and lemon zest. Bring to a simmer over medium heat and cook until the liquid has reduced by half.
2. 2.
   Reduce the heat to low and start adding the cold butter cubes, one at a time, whisking constantly until each cube is fully incorporated before adding the next.
3. 3.
   Continue whisking until the sauce becomes thick and creamy. Be careful not to let it boil or the sauce may separate.
4. 4.
   Season with salt and white pepper to taste.
5. 5.
   Strain the sauce through a fine-mesh sieve to remove any shallot or lemon zest particles.
6. 6.
   Serve immediately, garnished with fresh chervil or tarragon if desired.

Treat your ingredients with care...

• White wine — Choose a dry white wine with a good acidity level, such as Sauvignon Blanc or Chardonnay, to balance the richness of the butter.
• Shallots — Finely chop the shallots to ensure they cook evenly and release their flavor into the sauce.
• Butter — Use cold butter and add it gradually to the sauce to achieve a smooth and creamy consistency.

Tips & Tricks

• Be patient while adding the butter to the sauce. Slowly incorporating it ensures a stable emulsion.
• If the sauce separates, remove it from heat and whisk vigorously until it comes back together.
• For a tangier flavor, add a splash of fresh lemon juice at the end.
• Experiment with different herbs like parsley or chives to customize the sauce to your liking.
• Leftover Beurre Blanc can be refrigerated and gently reheated before serving.

Serving advice

Serve Beurre Blanc warm, drizzled over grilled fish, roasted chicken, or steamed vegetables. It also pairs wonderfully with seafood like scallops or lobster.

Presentation advice

To present Beurre Blanc elegantly, pour a generous amount over the main dish, allowing it to pool around the edges. Garnish with a sprig of fresh chervil or tarragon for a pop of color.