Sauce Knowledge: Beurre Blanc
What is Beurre Blanc?
- It is an emulsified cold butter and reduction of white wine, vinegar, and shallots.
- Beurre blanc means is a white butter sauce
- A small amount of reduced heavy cream is occasionally added to stabilize the emulsion.
- The cold butter is whisked or stirred off the heat to prevent separation.
- This sauce is perfect for fish and seafood dishes such as grilled salmon, broiled lobster, pan-fried sea bass, etc.
- The name of derivative Berrue blanc depends on the garnish you add
- Beurre blanc is originated in the 1890s in the city of Nantes, situated on the Loire river in the western part of France close to the Atlantic coast.
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| Beurre Blanc Sauce |
How to Make Beurre Blanc Sauce
Ingredients
- 1 cup. White wine
- 1/2 cup. White wine vinegar
- 1/2 cup. Heavy cream as a stabilizer (additional)
- 1 tablespoon. Chopped shallot
- 1 lb. Butter
- To taste. Salt and white pepper
Method
- Preheat a saucepan
- Place shallot, vinegar, and wine in a saucepan.
- Reduce the liquid until 3-5 tablespoons.
- Pour the cream to the reduction and reduce until heavy cream is thick
- Remove the saucepan from the heat.
- Add the cold butter cubes to the reduction, one or two at a time, and whisk rapidly until it has melted into the sauce.
- Season it with salt and pepper.
- Strain the sauce through the strainer.
- Serve immediately.
Note:
- The texture of Beurre blanc should be thick, smooth, creamy, and velvety
- Traditionally, shallots must be strained before serving, it's optional in a modern way.
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| The Texture of Breurre Blanc Thick, Smooth, Creamy, and Velvety |
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Beurre Blanc Derivatives
- Safron Beurre Blanc: Beurre blanc + safron.
- Caviar Beurre Blanc: Beurre blanc + caviar.
- Lemon Beurre Blanc: Beurre blanc + lemon juice + lemon zest.
- Herbs Beurre Blanc: Beurre blanc + chopped herb.
- Paprika Beurre Blanc: Beurre blanc + paprika powder + garnish with brunoise paprika.
- Beurre Rouge: Beurre blanc + red wine reduction.
- Chive Beurre Blanc: Beurre blanc + cayenne pepper powder + chopped chives.
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| Saffron Beurre Blanc Sauce |
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Beurre Blanc Tips
- The wines for the reduction such as Chablis, Sauvignon blanc, or Chardonnay, etc.
- If the texture of the sauce is too thin, the emulsion has broken, maybe your butter wasn't cold enough or you added the butter cubes too quickly.
- If that happens, take it off the heat and whisk in a few chips of ice until the emulsion comes back together.
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