Beurre Blanc Sauce
4 Comments
Oct 21, 2024
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Beurre blanc sauce is a tangy, buttery emulsion that transforms any dish into something special. And while it may sound like a complicated French sauce, it’s actually incredibly easy to master in just 15 minutes with my foolproof recipe!
Why I Love Beurre Blanc Sauce
The first time I had beurre blanc drizzled over roasted asparagus I remember thinking, how could something so simple taste so amazing? But that’s the beauty of French sauces! And from then on I was hooked on beurre blanc. But unlike other classic French sauces like hollandaise sauce or bearnaise sauce, beurre blanc doesn’t use egg yolks. That makes it the silkiest, most buttery, and delicate of the sauces. And besides that amazing mouthfeel, here’s why I find myself making this more often than not:
- It’s super easy to make. As long as you whisk it properly and maintain the right temperature. And if your sauce is on the verge of breaking, don’t worry—I’ve got plenty of tips to help you save it.
- It pairs well with so many dishes. Drizzle it over vegetables, seafood, pork, and more for a tangy, buttery touch. Check out more pairing ideas below!
- It will elevate any meal. When you need to add a bit of flair to an entrée, you can always count on beurre blanc to take it to the next level.
Beurre Blanc Sauce Ingredients
- Cold unsalted butter: Using small, cold pieces of butter helps slow down the melting process, allowing it to emulsify better.
- Shallots: Their subtle sharpness balances the sauce without overpowering it.
- Dry White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
- White Wine Vinegar: This adds an extra punch of acidity to balance out the butter.
- Heavy Cream: Although heavy cream is not used all the time, I’m adding it to make this sauce extra creamy and more forgiving as it can help stabilize the emulsion.
How To Make Beurre Blanc Sauce
Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium-low and add the remaining butter a few pieces at a time, while whisking rapidly and continuously. Continuous whisking helps the butter emulsify into the wine and vinegar, creating a smooth and stable sauce.
Strain and serve. Strain the beurre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor. Then, serve the sauce immediately while warm.
Cooking Tips
- Watch out for overheating. If the sauce gets too hot and exceeds 122°F (50°C), the butterfat can separate from the water, causing the sauce to break. If this happens, immediately take the pan off the heat and keep whisking to bring the emulsion back together. I’ve also included tips below for fixing a broken beurre blanc.
- Serve this sauce immediately. As soon as it starts to cool, beurre blanc thickens into a buttery paste. The good news? You can easily thin it back out by whisking in one or two tablespoons of water over low heat.
- Enhance the flavor. Stir in freshly chopped herbs like tarragon, parsley, and chives or add lemon zest or orange zest. I add a splash of orange juice and orange zest in my baked cod with orange beurre blanc. So have fun with it!
- Avoid making it ahead of time. If you try to keep beurre blanc warm for an hour in a double boiler, you’ll need to keep whisking constantly to prevent separation. And if you refrigerate it overnight, there’s a high chance the sauce will break when reheating. It’s best to prepare it fresh right before serving for the best texture and flavor.
How to Fix a Broken Beurre Blanc
- Add a splash of cold water or heavy cream. This can help bring a broken beurre blanc back together by reintroducing liquid into the emulsion. Just keep whisking off the heat until the sauce re-emulsifies.
- Whisk in a few extra cold butter cubes. Sometimes, adding a few more cold butter cubes and whisking vigorously off the heat can stabilize the sauce. Make sure to add the butter slowly, and whisk until the sauce smooths out.
Ways To Use Beurre Blanc Sauce
- Drizzle on top of fish. I think seafood is the best thing to drizzle this sauce on because seafood and butter pair so well together. Think baked cod, shrimp scampi, seared scallops, baked salmon, and more!
- This also works well with certain meats. This sauce is great for adding depth and moisture to leaner cuts of meat like baked chicken, pork chops, pork tenderloin, or even turkey.
- Add to roasted veggies. Similar to my roasted broccoli with hollandaise sauce, you can drizzle this on any of your favorite roasted vegetables. I specifically love it with roasted Brussels sprouts or garlic herb roasted potatoes.
More Sauce Ideas
- Tahini Sauce: Perfect for a creamy, nutty touch.
- Chimichurri Sauce: The best way to get a medley of herbs on your plate.
- Basil Pesto Sauce: A classic summertime sauce when basil is in abundance.
- Balsamic Reduction: Adds a tangy-sweet and robust flavor to anything.
- Marinara Sauce: A versatile tomato sauce perfect for spreading or dipping.
If you make this beurre blanc recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Beurre Blanc Sauce (Easy & No-Fail)
Description
Equipment
- Fine Mesh Strainer My favorite stainer for sauces like this.
Ingredients
- 1 cup cold unsalted butter , cut into 1-tablespoon pieces
- ¼ cup finely chopped shallots
- ¼ cup dry white wine
- 2 tablespoons white wine vinegar
- ⅓ cup heavy cream
- kosher salt, to taste
Instructions
- Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
- Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the remaining butter a few pieces at a time, while whisking rapidly and continuously.
- Strain. Strain the buerre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor.
- Serve. Serve the beurre blanc sauce immediately while warm.
Lisa’s Tips
- This recipe makes about ½ cup of sauce.
- If you prefer a chunkier sauce, you can keep the shallots in the sauce and not strain it.
- Serve this sauce immediately. As soon as it starts to cool, beurre blanc thickens into a buttery paste. This also makes the sauce better served fresh rather than making it ahead of time.
- If you do happen to have leftovers and would like to store it in the fridge for a few days, you can do so. Just know that it will separate a bit and be thinner on reheating (though still delicious).
Nutrition
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Where does the orange come in to play?
Hi Edward – This recipe is for a classic beurre blanc sauce. For the orange flavor, you can head to my baked cod with orange beurre blanc recipe!
This looks delish, and I would love to make it, but I don’t drink alcohol. Is there anything I can sub for the white wine?
Hi Lynne – you could try a little white grape juice.