Basic Beurre Blanc recipe

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Ingredients

1 ½ tablespoons chopped shallot
1 bay leaf
6 black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1 ½ cups cold butter, cut into 1/2 inch pieces

Nutrition Info

225 calories
carbohydrate: 0.8 g
cholesterol: 67.8 mg
fat: 24.9 g
fiber: 0.1 g
protein: 0.4 g
saturatedFat: 15.7 g
servingSize: -
sodium: 166.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 3/4 cups

Recipe Note

This wine and shallot reduction sauce mixed with butter is usually served with fish.

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