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Beurre Blanc

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Rich with butter, beurre blanc is similar to Hollandaise Sauce, but with more punch. It starts with a base of dry white wine, vinegar, and shallot, which helps to hold the sauce together and lends a distinctive flavor. Serve with seafood or vegetables."

List of Ingredients

â—¦ 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
â—¦ 2 tablespoons white wine vinegar
â—¦ 1 shallot, chopped
â—¦ 1 cup cold unsalted butter
â—¦ Salt and ground white pepper
â—¦ Leaves from 2 fresh tarragon sprigs, chopped, optional


Recipe

In a small saucepan over high heat, combine the wine, vinegar, and shallot and bring to a boil. Cook until the liquid reduces to 2 tablespoons, about 5 minutes. Remove from the heat and let cool for about 30 seconds. Meanwhile, cut the butter into ½-inch cubes.

Return the saucepan to medium-low heat. Add a few butter cubes and whisk until melted and almost completely incorporated. Continue whisking the butter, a few cubes at a time, until all of it has been added and the sauce is ivory colored and the consistency of thick cream.

Stir in a pinch of salt and â…› teaspoon pepper, then taste and adjust the seasoning. If desired, strain the sauce through a fine-mesh sieve into a bowl. Stir in the tarragon (if using).


Makes about â…” cup



•  Orange Beurre Blanc: Use the grated zest of 1 orange in place of the tarragon. Use on grilled or sautéed fish.

•  Lemon Beurre Blanc: Replace the wine vinegar with lemon juice, and replace the tarragon with the grated zest of one lemon. Use on steamed or boiled artichokes or to complement shellfish dishes.

•  Lime Beurre Blanc: Use the grated zest of 1 lime in place of the tarragon. Use on grilled or sautéed chicken.

•  Balsamic Beurre Blanc: Replace the wine vinegar with balsamic vinegar, and replace the tarragon with the minced leaves from 1 fresh rosemary sprig. Use on lamb dishes.

•  Beurre Rouge: Make Beurre Blanc as directed, but replace the white wine with dry red wine, preferably one that is not heavily oaked, and the white wine vinegar with red wine vinegar. Spoon over grilled or sautéed veal chops or beef steaks.


Using Leftover Beurre Blanc:
Leftover sauce can be chilled for up to 1 day and then used like a compound butter. Put small pieces of the cold beurre blanc on top of hot food, and it will melt to form a flavorful sauce.