Beurre Blanc
Put on your chef's hat—this easy beurre blanc sauce takes just 10 minutes to make and will elevate your meal to restaurant-quality!
Foto: Once Upon a Chef
Ingredients
- 1 cup dry white wine
- ⅓ cup minced shallot, (from 1 large shallot)
- ¼ cup heavy cream
- ½ cup cold unsalted butter, (cut into 8 pieces)
- 1 tablespoon fresh lemon juice, (from 1 lemon)
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Steps
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In a 2 to 3-quart (2 to 3L) saucepan, combine the wine and shallot. Boil over high heat until the wine is reduced to about 2 tablespoons, 6 to 8 minutes.
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Add the cream and boil for 1 minute. Reduce the heat to low, and then gradually add the butter, one piece at a time, whisking constantly, until melted (wait until each piece is melted before adding the next).
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When all the butter is incorporated, stir in the lemon juice, chives, tarragon, salt, and pepper. Taste and adjust seasoning, if necessary. (Keep in mind the sauce will have a creamy consistency but it will not be thick.) Cover to keep warm and set aside for up to 30 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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