Step by Step: The Perfect Beurre Blanc

You can make this classic sauce from ingredients you likely have on hand and delightful on everything! From steamed seafood to vegetables and to almost any other dish. But like some of the other sauces, mastering this sauce takes composure and concentration to ensure that you whisk in all of the butter without breaking the sauce. However, like the soufflés, even if the sauce does break, it will still taste amazing.

There are a couple of important things to know, like while whisking over a flame allows you to make the sauce quickly, it also does run the risk of breaking the sauce, so whisk mostly off the heat from the beginning, and then warm the pan if necessary, rather than cook the sauce directly over the heat the entire time.

Ingredients For 1 Cup of Beurre Blanc

  • A quarter cup of finely minced shallot
  • One and a half cup of dry white wine
  • 16 tablespoons of butter, dice into ¼-inch cubes
  • Half a teaspoon of salt

How To Make It?

  1. Heat your shallots and wine in an 8- to 10-inch nonreactive sauté pan over medium heat and cook for 10 to 15 minutes or until you get a syrupy consistency and the wine has mostly evaporated. But be careful not to evaporate the wine too much; there should still be some liquid at the bottom of your sauté pan.
  2. Then, turn off the heat and add one cube of butter at a time and whisk after each addition until it thoroughly melts before adding the next cube and if your pan gets too cool to melt the butter, turn on the burner to the lowest setting and whisk in one or two cubes at a time. Our goal here is to melt our butter without breaking it, so keeping the temperature warm (but not too hot) and adjusting the heat as needed will help to keep the sauce smooth and evenly textured. Also it’s important to whisk constantly. As a last step in this stage, whisk in the salt with the last cube of butter and once all of the butter has been used, the sauce should be silky smooth, warm to the touch, and fall in a thin but steady stream off the back of a spoon.
  3. Lastly, strain the sauce through a fine-mesh strainer into a medium-sized bowl to remove the shallots and serve the sauce immediately (if possible), or you can hold it in a thermos in a warm place for up to 1 hour.

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