Beurre Blanc White Butter Sauce Recipe

1. 1

   In a 1 1/2-qt saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.

2. 2

   Gently simmer liquid till reduced to 1 1/2 Tbsp..

3. 3

   Remove from heat and immediately swirl or possibly whisk in 2 pcs of chilled butter.

4. 4

   As the butter is incorporated into the liquid add in another piece and continue to swirl or possibly whisk.

5. 5

   Return pan to low heat and while constantly swirling or possibly whisking add in successive pcs of butter.

6. 6

   When all of the butter has been added remove from heat.

7. 7

   Sauce will be thick and creamy.

8. 8

   Adjust seasoning to taste.

9. 9

   Serve immediately.

10. 10

    To hold the sauce set the pan in a larger pan of lukewarm water.

11. 11

    If the sauce separates, transfer a spoonful of the sauce to a cool mixing bowl and gradually whisk the rest of the sauce in by the spoonful.

12. 12

    The sauce can be reheated by gradually whisking 2 to 3 Tbsp.

13. 13

    of warm liquid, i.e.

14. 14

    water, cream or possibly stock.

15. 15

    This recipe yields 1 c. sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.