Beurre Blanc (French Butter Sauce)
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Prep Time:
5m
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Cook Time:
15m
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Total Time:
20m
Ingredients
- 1 tbsp. Butter
- 1 Shallot, finely diced (1/4 c)
- 2 tbsp. Champagne or white wine vinegar
- 3 tbsp. Dry white wine
- 1/3 c Heavy cream
- 8 tbsp. Butter, cut into knobs (~12 pieces)
- Sea salt
Instructions
- Heat 1 tbsp of butter over medium heat in 1.5 qt sauce pan. Add the shallots and cook for 1 minute.
- Add the vinegar and wine, whisk to combine, and cook until the liquid is almost completely reduced
- Add heavy cream and bring to a near boil. Remove from heat.
- While whisking rapidly, add the pieces of butter a couple at a time. Wait until the butter pieces are fully integrated before adding more. Salt to taste.
- If reheating, heat over low and stir frequently to prevent the sauce from breaking.
- Note: for a lighter 2-person non-wine version, use 6 tbsp of butter instead of 8 and sub an extra 1 tbsp of vinegar and 1/8 tsp sugar for the wine