Beurre Blanc

aaron.alterman

Prep

5 min

Cook

10 min

US

original

metric

Picture for Beurre Blanc

US

original

metric

Ingredients

1 Shallot

1/2c White Wine

½ Lemon (Juiced)

2 tbsp Tbsp Heavy Cream

1 stick Stick Butter

Salt to Taste

Pepper to Taste

Chives

Directions

Step 1

Add a little oil to a pan and add the shallot (finely diced). Sweat out the shallot on medium-low heat for a couple minutes until translucent.

1 Shallot

Step 2

Add the white wine, increase the heat to med-high and reduce the liquid until it's about 25% of the original amount.

1/2c White Wine

Step 3

Add the lemon juiced heavy cream and simmer for one more minute. A traditional beurre blanc doesn't have the heavy cream, but if you're new to this it will help a lot to keep the sauce from breaking, I personally like the extra creaminess and the color that the cream gives the sauce.

½ Lemon (Juiced)

2 tbsp Tbsp Heavy Cream

Step 4

Drop the heat to super low and add the butter 1-2 Tbsp at a time until the sauce is beautiful and creamy. Make sure the butter is cold when it goes into the sauce. You can use less butter if you want, but I probably wouldn't go below 1/2 stick while keeping the other ingredient amounts the same.

1 stick Stick Butter

Step 5

Finish with salt and pepper to taste and add as many finely sliced chives as you want for a flavor and color pop. Enjoy!

Salt to Taste

Chives

Pepper to Taste

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