Beurre Blanc Sauce
- 3 large shallots, diced
- 2/3 cup white wine vinegar
- 1 and 1/4 cups dry white wine
- 2 and 1/2 sticks of unsalted butter, cold and cut into cubes
- 2 tbs tarragon or dill (optional)
- kosher salt and fresh cracked black pepper to taste
Beurre blanc is a classic French butter sauce and it’s composed of a shallot reduction, butter, white wine and white wine vinegar. This sauce is very versatile and especially good with grilled lobster, shrimp and chicken. In order to get a perfect emulsion you must take care when adding the butter by moving the pan on and off the heat.
- Mince shallots, place in a sauce pan with the vinegar and white wine and bring to a boil, uncovered.
- Reduce the liquid to about 6 tbs..About 10 minutes.
- Strain the liquid into a small sauce pan.
- Over very low heat, whisk in the butter a piece at a time, occasionally moving the pan back and forth from the heat as the emulsion forms.Make sure each piece is thoroughly incorporated before adding the next.
- When all the butter has been added, season with salt and pepper and add the herbs if desired.
Note: Although this is not classical, if you would like the sauce to be extra creamy add a few tbs of heavy cream.