Basic Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

BASIC BEURRE BLANC

Steps:

• Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
• Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

CLASSIC BEURRE BLANC SAUCE

Steps:

• Make the shallot reduction: In a medium heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring, until shallots are soft and translucent but not browned, 1 to 2 minutes. Stir in the dry white wine and white wine vinegar; cook, stirring occasionally to reduce the liquid until about 2 to 3 tablespoons remain.
• Add the cream: Add the cream and salt to the pan and bring to a boil, over medium-heat and cook, stirring, for 1 minute.
• Strain the sauce: Pour the sauce through a fine-meshed strainer into a small bowl and press down using a spoon to extract as much liquid as you can. Rinse out the saucepan.
• Add the butter to strained sauce and season: Return the strained sauce to the pan and reduce the heat down to low. Whisking vigorously, add the remaining 8 tablespoons butter, a few pieces at time. When each addition is incorporated, add more butter, until all of it is incorporated and the sauce looks creamy and coats the back of a spoon. It will resemble heavy cream. (It is not a thick sauce.) Stir in the salt and pepper.
• Serve the sauce: Serve the sauce immediately. If not using right away, keep it on the side of the stove to maintain a lukewarm temperature until ready to use. Just before serving, reheat over low heat, whisking constantly, until hot. Did you love this recipe? Give us some stars below!

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

BASIC BEURRE BLANC

Steps:

• Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
• In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
• Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
• Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE

Steps:

• In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
• Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
• Serve with fish or vegetables.

BASIC BEURRE BLANC SAUCE

Steps:

• Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
• Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.