Recipe: Beurre Blanc
From Chef Colin’s Sauces, Stocks and More Class.
Beurre Blanc, literally translated from French as “white butter” — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation.
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
1. Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat
until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream,
salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few
tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time,
whisking constantly and adding new pieces before previous ones have completely
liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat
occasionally to cool mixture.
2. Remove from heat, then season to taste with salt and pepper and pour sauce through a
medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve
Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead.
Boil cream 1 minute before adding butter.
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