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Name: White Butter Sauce (Beurre Blanc)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: French
Ingredients: 1/4 cup white wine; 1/4 cup White wine vinegar; 2 tablespoons shallots minced; 1 tablespoon water; 1 stick cold unsalted butter cut into 1/4 inch cubes; 1/2 teaspoon salt; 1/4 teaspoon White pepper

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INGREDIENTS

1/4 cup white wine
1/4 cup White wine vinegar
2 tablespoons shallots ; minced
1 tablespoon water
1 stick cold unsalted butter ; cut into 1/4 inch cubes
1/2 teaspoon salt
1/4 teaspoon White pepper

Servings

INSTRUCTIONS

Combine wine, vinegar and shallots in a small saucepan, bring to a simmer over moderately high heat, and simmer until the liquid is reduced by half, about 4-5 minutes. Remove from heat and stir in water. Return to low heat and whisk in butter, one cube at a time, adding a cube before the previous one has completely melted. Lift the pan occasionally to cool mixture. This process will take 10+ minutes. Whisk in salt & pepper and serve immediately.

A variation of the above to create a smoother, heavier sauce is to reduce the white wine and vinegar to 2 tablespoons each, the shallots to 1 tablespoon and replace the water with 3 tablespoons of heavy cream. Follow the instructions above but continue simmering when the cream is added until the mixture slightly thickens. Add the butter as above. Adding a 1/4 teaspoon of lemon juice at the end will add a bit of piquancy!

NOTES

The key to a perfect sauce is to prevent separation when adding the butter by controlling the heat. If the sauce begins to separate, remove from heat and add a sliver or two of ice and whisk quickly to bring the sauce back together.

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White Butter Sauce (Beurre Blanc)

1/4 cup white wine
1/4 cup White wine vinegar
2 tablespoons shallots minced
1 tablespoon water
1 stick cold unsalted butter cut into 1/4 inch cubes
1/2 teaspoon salt
1/4 teaspoon White pepper

Combine wine, vinegar and shallots in a small saucepan, bring to a simmer over moderately high heat, and simmer until the liquid is reduced by half, about 4-5 minutes.  Remove from heat and stir in water.  Return to low heat and whisk in butter, one cube at a time, adding a cube before the previous one has completely melted.  Lift the pan occasionally to cool mixture.  This process will take 10+ minutes.  Whisk in salt & pepper and serve immediately.

A variation of the above to create a smoother, heavier sauce is to reduce the white wine and vinegar to 2 tablespoons each,  the shallots to 1 tablespoon and replace the water with 3 tablespoons of heavy cream.  Follow the instructions above but continue simmering when the cream is added until the mixture slightly thickens.  Add the butter as above.  Adding a 1/4 teaspoon of lemon juice at the end will add a bit of piquancy!

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 1 Servings

Calories: 877
Calories from Fat: 825 (94%)

Amt Per Serving		% DV

	Total Fat 91.7g	122 %
	Saturated Fat 58.1g	290 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 3.4g
Cholesterol 243mg		75 %
Sodium 5349.5mg		184 %
Potassium 262.6mg		7 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.9g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 877

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