Classic Beurre Blanc | Recipes

Classic Beurre Blanc

Classic Beurre Blanc is a rich and creamy French sauce made from a base of butter, white wine, and shallots. The sauce has a silky, smooth texture and a delicate, tangy flavor, perfect for pairing with fish, seafood, or vegetables. It’s gently whisked until the butter emulsifies, creating a velvety finish that enhances the dish without overpowering it.

Recipe - Frankston #713

Classic Beurre Blanc

Servings1

Cook Time30 Minutes

Calories109

Ingredients

2 Tbs white wine vinegar

1/2 cup white wine

1 shallot, diced

2 sticks cold butter, cut into small pieces

1/2 tsp salt

Directions

Place vinegar, wine and shallots in a saucepan; bring to a boil. Continue to boil until liquid reduces to approximately 2 tablespoons. Over low heat, begin adding the butter piece by piece while vigorously whisking. Continue to whisk until all butter is incorporated. Remove from heat. Continue to whip until butter is smooth. Season with salt, to taste. Shallots can be left in or strained out. Serve immediately.

Nutritional Information

Calories: 109, Fat: 12 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 156 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 0 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

109

Calories

Shop Ingredients

Makes 1 servings

2 Tbs white wine vinegar

Star Vinegar, White Wine - 12 Fluid ounce

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$3.29 was $3.99$0.27/fl oz

1/2 cup white wine

Kiepersol White Wine, Texas Vit - 750 Millilitre

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$22.99 was $23.99$0.03/ml

1 shallot, diced

Not Available

2 sticks cold butter, cut into small pieces

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1/2 tsp salt

Not Available

Nutritional Information

Calories: 109, Fat: 12 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 156 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 0 g.

Directions

Place vinegar, wine and shallots in a saucepan; bring to a boil. Continue to boil until liquid reduces to approximately 2 tablespoons. Over low heat, begin adding the butter piece by piece while vigorously whisking. Continue to whisk until all butter is incorporated. Remove from heat. Continue to whip until butter is smooth. Season with salt, to taste. Shallots can be left in or strained out. Serve immediately.