Ingredients
- 1 to 2 shallots, chopped fine
- 8 ounces white wine
- 2 ounces lemon juice
- 1 tablespoon heavy cream
- 12 tablespoons cold unsalted butter, cubed
- Salt and white pepper, to taste
Directions
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
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By dwhitson_12197162
Midlothian, 83
on February 04, 2012
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First time to make a beurre blanc sauce - turned out perfectly! Thanks Alton - one can always count on your recipes and method to deliver excellent, tasty results!
By Alicia Lynn
on December 06, 2011
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I followed this recipe exactly and LOVED IT!!! I thought it was absolutely perfect, but next time I'll add half the amount of lemon juice as my fiance and daughter thought it was a little too tart.
By patrick.a.harri...
Chapel Hill, 73
on November 18, 2011
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I used Black Box Chardonnay (I know... I know... but it was delicious! Adding the butter one cube at a time takes a while but it's worth it! The sauce is just sooo smooth, and you'll be SHOCKED at the amount of flavor it has. Be patient when reducing the wine, lemon juice and shallots. OH! How could I forget... I don't like using cream/sour cream because of the fat, so I substituted a heaping teaspoon of non-fat greek yogurt with a splash of low fat milk mixed together until smooth for the heavy cream--try it! The mixture alone even tastes like heavy cream!
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