Chef John's Beurre Blanc - A Classic French Sauce Enhanced with White Wine

This recipe teaches you how to make the classic French sauce called Beurre Blanc, which is a creamy, tangy, and buttery sauce that pairs well with seafood, poultry, and vegetables. Chef John enhances the flavor of the sauce with white wine and shallots, adding depth and a hint of sweetness. This sauce is perfect for adding a touch of elegance and sophistication to your dishes, and it's surprisingly easy to make!

Ingredients

• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 2 tablespoons minced shallots
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, chilled and cut into small pieces
• Salt and pepper to taste

Directions

1. In a saucepan, combine the white wine, white wine vinegar, and minced shallots. Bring the mixture to a simmer over medium heat and cook until it has reduced by half, about 5 minutes.
2. Reduce the heat to low and slowly whisk in the heavy cream. Cook for another 2 minutes, stirring constantly.
3. Remove the saucepan from the heat and gradually whisk in the chilled butter, one piece at a time, until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Strain the sauce through a fine-mesh sieve to remove any solids. Keep the sauce warm until ready to serve.
5. Serve the Beurre Blanc sauce over seafood, poultry, or vegetables, and enjoy!

Interesting Facts