Beurre Blanc Sauce
Beurre Blanc sauce is a classic French butter sauce made with white wine, vinegar, shallots, and butter. It's perfect for dressing up fish, seafood, or vegetables.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Sauce
Cuisine French
Servings 6 Servings
Calories 75 kcal
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tablespoons minced shallots
- 1/2 cup unsalted butter cut into small pieces and kept cold
- Salt and freshly ground black pepper to taste
In a medium saucepan, combine the white wine, white wine vinegar, and minced shallots. Bring to a boil over medium-high heat and cook until the liquid is reduced to about 2 tablespoons, stirring occasionally, for about 10-12 minutes.
Turn the heat to low, and whisk in the butter a few pieces at a time until the sauce is smooth and emulsified. Keep whisking until all of the butter is melted and incorporated, about 2-3 minutes.
Remove the pan from the heat and season the sauce with salt and freshly ground black pepper, to taste.
Strain the sauce through a fine-mesh sieve into a bowl or a warm serving dish. Keep the sauce warm until ready to serve.