Beurre Blanc Sauce is a delicious white wine butter sauce that is incredibly easy to make and goes excellent with vegetables, pork, beef, chicken or fish.
If you are anything like my wife and like a little sauce with her food, then this one is for you. It’s got such complimenting flavors and honestly is fantastic on just about anything since it contains acid and fat which enhances greatly.
If you’re looking to make this and try it out then absolutely check out my Pan Seared Scallops, Pan Seared Salmon Recipe and Chicken Piccata.
Beurre blanc literally translates from French to English as “white butter.” I always tell people, it’s simply a white wine butter sauce and it is much simpler to make than maybe you thought.
Beurre blanc tastes velvety and rich thanks to butter, but it’s also slightly sweet and tangy as well. It pairs beautifully with fish and seafood. Good wines for the reduction include Chablis, sauvignon blanc or chardonnay, but any drinkable dry white will do.
What Does It Go With
It really does go well with just about anything, and here are some of my favorite things to finish it on:
How to Make Beurre Blanc
Add some dry white wine to a medium-size saucepot.
Pour in the white wine vinegar to the pot.
Add in the roughly minced peeled shallots.
Cook over low to medium heat until there is about 2 tablespoons of liquid left.
Add the cold cut up butter to the pot.
Immediately and vigorously begin to whisk and whip the mixture until the butter is just about melted.
Remove the pot and put on your countertop and continue to whisk until it’s smooth.
Season it with sea salt.
Strain the sauce through a fine mesh strainer until it is smooth, keep warm and serve.
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
FAQ
What’s the difference between beurre blanc and hollandaise sauce?
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