Makes 1 quart sauce Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take care not to let the…
CIA FOODIES
Beurre Blanc
Makes 1 quart sauce
Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take care not to let the mixture get too hot. This video will walk you through the process for surefire success!
Ingredients
- 1 cup heavy cream
- 3 tablespoons minced shallots
- 7 black peppercorns
- 1 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/3 cup apple cider vinegar or white wine vinegar
- 3 cups (6 sticks) butter, cubed, chilled
- Salt, as needed
- Ground white pepper, as needed
- 1 tablespoon grated lemon zest (optional)
Directions
- In a small saucepan, bring the cream to a simmer over medium heat and continue simmering until the cream has reduced to half its volume. Reserve.
- In a medium saucepan over medium-high heat, combine the shallots, peppercorns, wine, lemon juice, and vinegar. Cook until the liquid has reduced and the pan is nearly dry, 4 to 6 minutes.
- Add the reduced heavy cream and simmer over low heat for 2 to 3 minutes to reduce the sauce slightly.
- With the pan over low heat, add the butter, a few cubes at a time, whisking constantly to blend the butter into the reduced cream. Continue adding the butter until the full amount has been incorporated. Season the sauce with salt and white pepper, and stir in the lemon zest, if using.
- If desired, the sauce can be strained through a fine-mesh sieve for a smoother texture. Serve immediately, or refrigerate for later use.
Copyright © 2022 The Culinary Institute of America
4 Comments
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Can you freeze the sauce?
Beurre blancs are pretty unstable emulsions, so if you freeze and defrost, it will be separated and pretty tough to get back together, if you can at all. It’s best if you make it right before serving.
Can this recipe be cut in half?
You mean you don’t need a quart of butter sauce!? 🙂 Yes, you can half this recipe, but I probably wouldn’t do any less than that.