Beurre Blanc Sauce
Soft, creamy and delicious sauce.
Equipment
- 1 fine strainer.
Ingredients
- 4 shallots.
- 100 ml white wine.
- 20 ml wine vinegar.
- 50 ml double cream.
- Salt (as needed).
- Pepper (as needed).
- Rosemary (Optional).
- 1 splash Olive oil.
- 220 grams butter (7.76 oz).
Instructions
- Chop the shallots. It's no necessary too small.4 shallots.
- Sauté the shallots until they are slightly browned so that they release more flavor.4 shallots., 1 splash Olive oil.
- Add the wine, vinegar and rosemary and reduce by half.100 ml white wine., 20 ml wine vinegar., Rosemary
- Add the cream and reduce to about 20% of the total.50 ml double cream.
- Add cubes of butter one or two at a time, when they are finishing melting add more until you get the amount of sauce and desired textures.220 grams butter
- Filter through a fine strainer.
- That's it.Enjoy!
Video
Notes
This sauce is excellent for fish and it's also good for chicken. It has to be eaten right away, keeping it warm.
The original recipe does not have cream, but it is very good and softens it a bit.
Is much better if you use a homemade butter. You have a recipe here.
