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Beurre Blanc

Servings:
Makes about 1 cup of sauce Servings
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Ingredients

  • 1 tablespoon shallot
  • 1/4 teaspoon tarragon leaves
  • 3 1/2 tablespoon dry white wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 10 tablespoon butter

Preparation

Baking Directions:

Clean out the saucepan, and place the reduced liquid back in it.

Place saucepan over medium heat, and let the reduction come to a simmer.

Turn heat to low.

Using a whisk and stirring constantly, start whisking the butter cubes into the liquid; add them to the pot slowly, one at a time, waiting for each to dissolve.

To make sure the butter doesn't "break," occasionally pull the saucepan away from the heat, and add some of the butter off the heat; you can get in a rhythm, going back and forth from heat to no heat.

Continue until you have two cubes of chilled butter remaining, at which point you should have a smooth, creamy sauce.

Remove saucepan from heat and whisk in the two remaining cubes.

Season to taste with salt and pepper (white, if desired), and serve immediately.

   If the sauce breaks you can bring it back together in a food processor or with a handheld immersion blender.

If you want to make the sauce in advance, it holds very well in a small thermos, where it remains warm.

Don't try to re-heat the sauce, for it may break.

This sauce is good on all delicate proteins — but it is especially wonderful on fish.

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