BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
- Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
- Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
- Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with kosher salt.
- Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 1 g, Cholesterol 108 mg, Fiber 0 g, Protein 0 g, SaturatedFat 25 g, Sodium 42 mg, Sugar 0 g, Fat 41 g, ServingSize 9 servings (2 oz each), UnsaturatedFat 0 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
VANILLA BUTTER BEURRE BLANC SAUCE
Make and share this Vanilla Butter Beurre Blanc Sauce recipe from Food.com.
Provided by GoldsmithLissa
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the shallots in a saucepan with the vanilla bean, wine and vinegar.
- Bring to a boil and reduce mixture until 1/4 cup of liquid is left.
- Add 2 tablespoons of heavy cream and bring mixture back to a boil.
- Add the butter, cut into pieces, and mix with a whisk until mixture thickens.
- Remove from heat.
- Remove vanilla bean and scrape the seeds into the mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 334, Fat 25.8, SaturatedFat 16.3, Cholesterol 71.2, Sodium 173.2, Carbohydrate 5, Sugar 1.1, Protein 0.7
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