Servings: 1.5 cups
Beurre Blanc Sauce Recipe
Beurre Blanc is a classic French sauce translated as "white butter"- which is an emulsified lemon butter sauce.
Ingredients
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 medium shallot minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
- 1/3 cup heavy cream
- 2 cups unsalted butter cold and cut into cubes
Instructions
- In a medium saucepan, bring the white wine, lemon juice and shallot to a low simmer.
- Whisk in the fine sea salt, white pepper and cream.
- When barely bubbling, slowly whisk in a few butter cubes at a time until all are added and fully melted. The sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.
- Pour the sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
This sauce is an emulsification, it can potentially separate. Whisk well or shake to recombine.
Nutrition
Calories: 2433kcal, Carbohydrates: 8g, Protein: 5g, Fat: 265g, Saturated Fat: 168g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 68g, Trans Fat: 10g, Cholesterol: 711mg, Sodium: 441mg, Potassium: 256mg, Fiber: 1g, Sugar: 4g, Vitamin A: 8343IU, Vitamin C: 9mg, Calcium: 123mg, Iron: 1mg