Beurre Blanc Recipe

FRENCH BEURRE BLANC {WHITE BUTTER} SAUCE RECIPE

      2 ounces shallot or red onion, finely chopped

      2 ounces white wine

      2 ounces white vinegar

      4 ounces tablespoons whipping cream (optional)

      ½ pound butter in 1/8th inch cubes, chilled

      To taste salt and white pepper 

• Place the shallots or red onions, white wine and vinegar in a heavy sauce pan and simmer the mixture until it is almost dry, reduce heat.
• Add the cream, or 4 tablespoons of another liquid to replace it, and check the sauce pan to be sure that there are no burnt areas which would discolor the sauce.  If any spots exist wipe them off with a towel.
• Add the cubed butter to the reduction and whisk over medium heat until all the butter has been incorporated.  DO NOT STOP DURING THE MIXING PROCESS.
• Add the salt and white pepper and a little vinegar if flat or more butter if acidic.
• You may strain the sauce to remove the shallot or onion but it’s really not necessary.
• This sauce can be held for several hours in a warm spot.  It will continue to thicken and will need to be thinned with a liquid and stirred occasionally.
• A fool proof method for this preparation is to use 1 teaspoon of cornstarch mixed with the wine and reduce the sauce after the cream is added.   The sauce can then be warmed gently in a water bath (Bain Marie) for use at a later time.

Once you’ve made a batch of sauce you can divide it and add a variety of  coulis for different flavors and colors.

Adding different purees to your white butter sauce will yield:

1. Spinach, Basil, Parsley, Peas for  a green beurre sauce
2. Roasted Red Peppers, Dried Tomatoes, Beets for a red beurre sauce
3. Ripe Olives, Black Beans, a black beurre sauce
4. Fruits a variety of different colors for color and taste

This sauce was a darling of trendy chefs in the 80’s and can be flavored with almost anything you wish, savory or sweet, so be creative. You would forgo the onions, but perhaps use a mince of raisins or other dried fruit in their stead, if you making a sweet sauce and might use raspberry or balsamic vinegars or mint as an amendment.