Beurre Blanc Sauce

Why Make This Recipe

Beurre Blanc sauce is a classic French sauce that sounds fancy, but it’s quite simple to prepare and incredibly delicious. It’s a rich, buttery sauce that adds a burst of flavor to many dishes, especially fish and vegetables. What makes this recipe even better is that it’s kid-friendly, perfect for introducing youngsters to new flavors without overwhelming them. Plus, making it at home ensures you control the ingredients, avoiding any preservatives or unwanted additives.

How to Make Easy Homemade Beurre Blanc Sauce

Ingredients:

• 1 medium Shallot, finely chopped (Lends a mild onion flavor and sweetness.)
• 2 tablespoons White Wine Vinegar (Provides acidity to balance the richness of the butter.)
• 1 cup Unsalted Butter, chilled and cubed (Gives the sauce its creamy texture.)
• 1/4 teaspoon Salt (To taste, enhances the flavors.)
• 1/4 teaspoon Black Pepper, freshly cracked (To taste, adds complexity.)
• Fresh Herbs (optional) (Chopped parsley or chives for garnish.)

Directions:

1. Finely chop the shallot and measure out the white wine vinegar.
2. In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat for 2-3 minutes until translucent.
3. Add the white wine vinegar and bring to a gentle simmer. Let it reduce for 2-3 minutes until thickened slightly.
4. Gradually add the cold, cubed butter while whisking constantly until emulsified.
5. Season with salt and pepper to taste.
6. (Optional) Strain through a fine-mesh sieve for a smooth sauce.
7. Fold in fresh herbs if using, and serve warm.

How to Serve Easy Homemade Beurre Blanc Sauce

Beurre Blanc sauce is best served warm. It pairs wonderfully with grilled or pan-seared fish like salmon or cod. You can also drizzle it over steamed vegetables or chicken for a delightful flavor boost. To make it even more appealing for kids, serve it on the side so they can dip their food into the sauce.

How to Store Easy Homemade Beurre Blanc Sauce

If you have leftovers, store the sauce in an airtight container in the refrigerator. It’s best to use it within 2 days. To reheat, warm it gently on the stove over low heat, whisking frequently. Avoid allowing it to boil, as this can cause the sauce to separate.

Tips to Make Easy Homemade Beurre Blanc Sauce

• Use chilled butter. Cold butter helps to keep the sauce emulsified and creamy.
• Whisk consistently when adding the butter. This helps to ensure a smooth and well-mixed sauce.
• If you prefer a smoother texture, strain the sauce through a fine mesh sieve after cooking.

Variation

You can add flavors like lemon juice or capers for a different twist. A splash of cream can also be added for extra richness.

FAQs

1. Can I use white wine instead of white wine vinegar?
Yes, you can use white wine, but you will need to reduce it down more to achieve the right flavor balance.

2. Is Beurre Blanc sauce healthy?
While Beurre Blanc is rich in butter, it’s okay in moderation. You can make lighter versions by using less butter or incorporating healthier oils.

3. Can I freeze Beurre Blanc sauce?
Freezing is not recommended for Beurre Blanc sauce as it can separate when thawed. It’s best enjoyed fresh.

Easy Homemade Beurre Blanc Sauce

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A classic French buttery sauce that adds rich flavor to fish and vegetables, perfect for introducing kids to new flavors.

• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 medium Shallot, finely chopped
• 2 tablespoons White Wine Vinegar
• 1 cup Unsalted Butter, chilled and cubed
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper, freshly cracked
• Fresh Herbs (optional), chopped parsley or chives for garnish

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Instructions

1. Finely chop the shallot and measure out the white wine vinegar.
2. In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat for 2-3 minutes until translucent.
3. Add the white wine vinegar and bring to a gentle simmer. Let it reduce for 2-3 minutes until thickened slightly.
4. Gradually add the cold, cubed butter while whisking constantly until emulsified.
5. Season with salt and pepper to taste.
6. (Optional) Strain through a fine-mesh sieve for a smooth sauce.
7. Fold in fresh herbs if using, and serve warm.

Notes

Best served warm. Pairs well with grilled or pan-seared fish, steamed vegetables, or chicken. Store leftovers in the refrigerator and use within 2 days.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Sauce Making
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 1g
• Sodium: 150mg
• Fat: 32g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 60mg