Beurre Blanc is a classic French warm emulsified sauce, made by incorporating butter into the reduction of white wine, vinegar and aromatics. Heavy cream is sometimes added to the sauce to help stabilize it. Beurre Blanch should have a creamy color and a light body. Serve it with fish, seafood, vegetables and chicken.
Make the reduction: Small dice 1 shallot and place in a saucepot. Add a few black peppercorns, 60 ml (2 fl oz) of dry white wine and 30 ml (1 fl oz) of vinegar. Reduce until almost dry and strain.
Reduce the heat to very low. Use a whisk to gradually blend 200 grams (7 oz) of cubed butter into the reduction.
If the sauce begins to break and looks oily, remove it from the heat and keep adding butter until it is creamy. Serve the sauce immediately.
By Daniella
Author Daniella
Author Daniella
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