15 October 2010 ~ 1 Comment

Beurre Blanc

Beurre Blanc is translated from French as “white butter.” This rich, light, and tangy sauce will complement many dishes, but is most often used with seafood. Making this sauce will require your constant attention, but in the end, will be worth your time.


– 1/4 cup  dry white wine
– 1/8 cup aged white wine vinegar
– 1 1/2 TBSP shallots, finely minced (1 large shallot)
– 1/2 tsp whole black peppercorns
– 6 TBSP  unsalted butter, cut into small chunks (3/4 stick)
– 1/8 tsp salt
– a pinch of fresh ground white pepper


– Bring shallots, vinegar, wine, peppercorn, and salt to a boil
– Reduce until most of the liquid is gone (this will help the shallots be tender and the butter blend in)
– Over very low heat, whisk in the butter tbsp by tbsp until melted (sauce will separate if too hot, but also if too cold!)
– Thin the sauce with more wine (or water) if needed
– Serve immediately

Bon appétit!

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