Classic Beurre Blanc: White Butter Sauce
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1110
- Total Fat
- 114
- Saturated Fat
- 72
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 325
- Sodium
- 767
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives
Directions
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.