Description
This easy homemade Beurre Blanc sauce is a rich, creamy French butter sauce that balances tangy white wine vinegar and sweet shallots. It’s simple to prepare, kid-friendly, and perfect for drizzling over fish, chicken, or vegetables to elevate any meal with a luxurious buttery flavor.
Ingredients
Scale
Ingredients
- 1 medium Shallot, finely chopped (Lends a mild onion flavor and sweetness.)
- 2 tablespoons White Wine Vinegar (Provides acidity to balance the richness of the butter.)
- 1 cup Unsalted Butter, chilled and cubed (Gives the sauce its creamy texture.)
- 1/4 teaspoon Salt (To taste, enhances the flavors.)
- 1/4 teaspoon Black Pepper, freshly cracked (To taste, adds complexity.)
- Fresh Herbs (optional) (Chopped parsley or chives for garnish.)
Instructions
- Prepare Shallots and Vinegar: Finely chop the shallot and measure out the white wine vinegar to have all ingredients ready before cooking.
- Sweat Shallots: In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat them gently for 2-3 minutes until they become translucent but not browned, allowing flavors to soften.
- Reduce Vinegar: Add the white wine vinegar to the saucepan and bring to a gentle simmer. Let it reduce for 2-3 minutes until it thickens slightly, concentrating the acidity and flavor.
- Incorporate Butter: Gradually add the cold, cubed butter a few pieces at a time while whisking constantly. This emulsifies the butter into the vinegar reduction creating a creamy, smooth sauce.
- Season Sauce: Season the sauce with salt and freshly cracked black pepper to taste, enhancing its balanced flavors.
- Strain (Optional): For an extra silky texture, strain the sauce through a fine-mesh sieve to remove shallot bits.
- Add Fresh Herbs and Serve: Fold in chopped fresh herbs like parsley or chives if using, and serve the sauce warm alongside your favorite dishes.
Notes
- Use cold unsalted butter to ensure a smooth emulsification and prevent breaking the sauce.
- Keep the heat gentle during butter incorporation to avoid separating the sauce.
- Beurre Blanc pairs wonderfully with fish, shellfish, chicken, or steamed vegetables.
- For a vivid flavor boost, fresh herbs like tarragon or chervil can also be added.
- If the sauce breaks, whisk in a teaspoon of cold water to try to bring it back together.
