Beurre Blanc Sauce - With or Without Smoked Tea

Beurre Blanc sauce, also known as Beurre Nantais - a French classic that's best served with fish. Although optional, add a smoky twist by briefly infusing a simple sachet of 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.

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? No, 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 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

Jill Colonna

Beurre Blanc sauce, also known as sauce Nantais - a French classic delicious served with fish. Although optional, add a smoky twist: briefly infuse a sachet of Lapsang Souchong tea.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Condiments, sauces

Cuisine French

Servings 6 people

Calories 250 kcal

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

The sauce can freeze: cool before transferring to a zip-lock bag or jam jar and defrost thoroughly before using preferably at room temperature (not in the microwave otherwise will split).

If the sauce is left on too high a heat, it risks splitting (the butter separates from the sauce). In this case, heat 2 tablespoon cream in another saucepan and whisk in the sauce gradually.

Keyword beurre blanc, beurre nantais, French sauces, Smoked Tea Beurre Blanc

This recipe was first published in July 2011 then published separately on January 12 2019 but has now been completely updated.