This classic beurre blanc sauce recipe makes a rich, slightly tangy sauce perfect for seafood or chicken. A traditional sauce in Brittany, sauce beurre blanc, or white butter sauce, has become known outside of the region only in recent decades.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
- 3 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 2 shallots, finely chopped
- 1 tablespoon crème fraiche
- 1 cup cold butter, cut into 16 cubes
In a medium saucepan over medium-high heat, bring the vinegar, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly. Add the crème fraiche to the glaze and boil it for an additional 2 minutes.
Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of butter has just melted, remove the pan from the heat and strain out the shallots, if desired. Season the beurre blanc sauce with salt and pepper and serve immediately.
This beurre blanc sauce recipe makes approximately 1 cup of sauce.