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classic beurre' blanc (white butter) sauce

(1 rating)
Tickie avatar
Recipe by
Tickie Young
@Tickie
Upper Marlboro, MD

A common sauce all of us use, especially us southern girls. It's a white butter sauce and often a key component in many dishes we prepare. This is the classic, French version. Good on fish, seafood and beef. Often garnished with parsley, a fine mico-green, coarse ground black pepper, grated lemon rind, or a cajun spice mix like Tony Chachere Creole Seasoning to name a few ideas.

►
(1 rating)
yield 6 /8
prep time 5 Min
cook time 20 Min

Ingredients For classic beurre' blanc (white butter) sauce

  • 1 c
    white wine
  • 1/4 c
    white wine vinegar
  • 2 stick
    butter unsalted (8oz), cold, cut into pieces
  • 2 Tbsp
    shallots, finely minced

How To Make classic beurre' blanc (white butter) sauce

  • 1
    Beurre blanc means "white butter." We need: Heat the Beurre Blanc Ingredients in a saucepan we're going to add the wine, vinegar and shallots. Over medium heat bring that to a low simmer and reduce it down by about 75-80%. Don't walk away from it because it will burn quickly, so watch it reduce, until it gets down to this. Turn the heat off.
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