Beurre Blanc sauce, also known as Beurre Nantais is a French classic that's best served with fish. Although optional, add a smoky twist by briefly infusing a simple sachet of smoked Lapsang Souchong tea.
What is Beurre Blanc Made Of?
A classic beurre blanc (literally 'white butter') is an emulsion of butter with shallots. It's a delicate sauce with a subtle taste of shallots, made with white wine vinegar and white wine.
It is then thickened by beating in copious amounts of chilled French butter - often a little lemon juice is added.
Cream is optional and sometimes added to stabilize the sauce - something I do in this recipe simply as I have reduced the butter content.
Why is it also called Beurre Nantais?
According to many dictionary sources (such as French Larousse Gastronomique), there are two names for this 'mother' sauce. It took on 'Nantais' as it was invented in 1890 in the Loire near Nantes by Clémence Lefeuvre, cook to le marquis de Goulaine.
She made the sauce quite by accident to serve with the local Loire river's pike (brochet). Aiming to make a Béarnaise sauce, she forgot the egg yolks and tarragon -thus inventing le Beurre Nantais or Beurre Blanc.
Purists tell us to use a white wine from the Loire as a result - but any good dry white works well. On the same theme, use the best and favourite vinegar if you can. This is one of the main tips of gourmet novelist, Alexandre Dumas (Count of Monte Cristo fame): le vinaigre d'Orléans.
Beurre Blanc with Reduced Butter
I originally posted this recipe with smoked tea in July 2011 for this herb-hugging John Dory recipe.
Since I published the recipe, I've altered the sauce to reduce the whopping amount of butter normally used for this classic. As a result, although cream is normally an option, I add cream to make it easier for the sauce to thicken naturally, rather than rely solely on the butter.
The sauce is just as glossy, creamy and rich - rather like how I wish to be this year!
Adding Smoked Tea to Beurre Blanc
This is my Auld Alliance inspiration. It's where saucy France hugs Scottish salmon on a plate. Good fresh organic salmon fillets are served with a rich French sauce.
However, instead of the classic beurre blanc sauce that often has lemon juice added, I've added a smoky twist. Lemon is replaced with a subtle smoky flavour via a simple sachet of smoked tea (Lapsang Souchong).
As long as it's infused for only 5 minutes, it doesn't overpower the fish. It adds that je ne sais quoi, giving this French sauce an intriguing taste. Is it smoked fish? It's the sauce.
How to Make a Beurre Blanc
To make a Beurre Blanc, it's quick and easy. However, after a few easy mistakes over the years, there are a few important steps to ensure the sauce thickens without splitting.
- First fry finely chopped shallots in a little of the butter until translucent.
- Add the vinegar and wine then a little cream. If using, add the smoked tea sachet (only infuse for 5 minutes).
For an extra smooth sauce, strain out the chopped shallots.
Many people like to keep them in but I often press them out with the back of a spoon, extracting as much juice and flavour from the shallots to retain their flavour.
At this stage when the sauce is reduced and warm (not scalding to the touch and not too cold either), add the chilled butter.
Whisk or stir vigorously until thickened, adding salt and ground pepper to taste.
The sauce is ready when you can draw a line in the pan with a spoon.
What if my Sauce Splits?
If the sauce is left on too high a heat, it can split (the butter separates from the sauce). This has happened a few times if I leave any extra sauce on the heat and forgotten about it while serving guests. So, don't forget about it!
The good news is the sauce can be saved.
Heat 2 tablespoon cream in another saucepan (or heat in a bowl in the microwave) and vigorously whisk in the sauce gradually.
As the sauce freezes, it can also split if you defrost any frozen sauce directly in the microwave. So it's best to defrost it thoroughly at room temperature.
Beurre Blanc Sauce with Watercress
I recently discovered a little trick after making a batch of our favourite watercress soup. At the end of cooking this beurre blanc (without the smoked tea), add about 3-4 tablespoons of the soup to add a most delicious and unique flavour. It's great with pan-fried salmon or chicken or enjoy with this herb-crusted salmon.
Beurre Blanc Sauce
Ingredients
- 50 g (2) shallots finely chopped
- 150 g (5.5oz/ 10 tbsp) unsalted butter chilled, diced
- 2 tablespoon white wine vinegar
- 200 ml (7fl oz/ ¾ cup) dry white wine
- 60 ml (2fl oz/ ¼ cup) heavy cream (30% fat) crème fleurette
- pinch salt (fleur de sel) & freshly ground pepper (to taste)
- 1 sachet Lapsang Souchong tea OPTIONAL
Instructions
- Gently fry the shallots in some of the butter for 5 minutes until translucent but not browned.
- Add the vinegar and white wine and boil for 10 minutes until reduced by over half so that it looks a bit syrupy. Lower the heat and add the cream, stirring until well combined. Take off the heat and add the Lapsang Souchong teabag. Leave to infuse, covered, for 5 minutes.
- Remove the teabag if using (and shallots using a sieve if you like the sauce smooth, otherwise this step is not necessary). Return to a gentle heat. It should be hot enough to the touch but not cool. Vigorously whisk in the cold diced butter gradually until the sauce is combined and glossy.
- Season the sauce to taste and serve immediately. Alternatively, keep on a very low heat as close as possible until ready to serve or set aside to cool covered and reheat very gently.
Notes
This recipe was first published in July 2011 then published separately on January 12 2019 but has now been completely updated.
Birgit
thank you for this great post
love reading about the origin of the recipes
makes you want to go to Nantes !
Thank you Jill Colonna
Thomasina
Thank you for the recipe for the rich French sauce to accompany Scottish salmon. Sometimes salmon by itself can be quite dry.
Jill Colonna
Thanks, Thomasina. I often buy salmon just to make the sauce. It's so good - and discovered it freezes very well too.
Betty
We love salmon, Jill, and this sounds like such a yummy dish. I just found that I could buy a type of what we call heavy cream at Trader Joe's that has a much higher butterfat content than what is found at the regular grocery, so I might try that to use in this recipe (must admit, I had to look up crème fleurette, but I love the way you keep me learning!!). Just loving the idea of infusing the tea in the beurre blanc! Genius. Will let you know when we try it.
Jill Colonna
Oops - I'm not American and so a bit confused with your differences but yes, Crème fleurette is the cream we use in France to make whipped cream but also use it for sauces, chocolate ganache... as long as it has 30% fat - so glad you've found good cream.
Please do tell me what you think of the flavours. Sure Victor and you will love it!
Betty Knowles
Had to come back and leave a solid 5-star rating for this delicious recipe, Jill! As V mentioned to you on FB, I made it for us for Christmas dinner and we both loved it so much! The only wild salmon we could buy at our local market was a Coho salmon from Alaska, but this beurre blanc really enhanced it beautifully. I will be trying it again, this time with a steelhead trout that we can often easily get as well (which is very similar to salmon in taste and appearance). I made your asparagus clafoutis (without the parmesan sauce) as an accompaniment and it made an elegant Christmas treat for us! Thank you for the lovely recipes!
Jill Colonna
That's the most delicious compliment ever, Betty. Thanks for getting back in touch - we love this too as it can take simple salmon to another level and it's so French! I'm honoured that you made it for Christmas dinner. Sounds fabulous with trout too. With most sumptuous wishes!
Christina Conte
What a lovely combination, Jill! I've never used tea in cooking (except for Scottish Tea Bread, of course). I'm curious to know how this would taste. Looks lovely, regardless and those potatoes are just GORGEOUS! My fave! What are you doing for Burns Night? We're actually going to a supper on the 26th! My first time. 🙂
Jill Colonna
Thanks, Christina. You'd love it. It's a subtle smoky taste which, funnily enough, brings out the salmon flavours. No official Burn's Night here like in California this year! BUT my first Burn's Night (other than at school) was at University with Antoine at the top table - he was asked to address the lassies in his Frenchie accent, "Aye fond keess and zen we severrrre" I fell in love! Thought you'd like the tatties, btw!