Beurre Blanc Sauce
Easy Beurre Blanc sauce recipe, also known as beurre nantais - a classic French white wine butter sauce that's delicious with fish. Strain out the shallots for a silky finish or leave them in for an easier rustic version. For something different, briefly infuse with smoked Lapsang Souchong tea.
Equipment
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 a little 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, add the cream and stir until well combined.
- If using smoked tea: take off the heat, add the Lapsang Souchong teabag, cover and leave to infuse for 5 minutes. Remove the teabag.
- For a smooth beurre blanc, strain out the shallots, pressing them with the back of a spoon to extract their flavour. Alternatively, leave them in for an easier, more rustic sauce.
- Return to a very gentle heat. Gradually whisk in the chilled diced butter until the sauce is glossy and lightly thickened. Do not let it boil.
- Season to taste and serve immediately. Alternatively, keep warm over the lowest possible heat until serving.The sauce is ready when you can draw a line across the base of the pan with a spoon.
Notes
To freeze: Cool completely before freezing. Defrost thoroughly, preferably at room temperature, then reheat very gently while whisking. Avoid reheating straight from frozen in the microwave as the sauce may split.
If the sauce splits: Heat 2 tablespoons of cream in another saucepan, then gradually whisk the split sauce into it until smooth.
Watercress variation: Leave out the smoked tea and stir 3-4 tablespoons of watercress soup into the finished sauce.
Serving: Delicious with sea bass, salmon, trout, John Dory and other white fish, particularly with roasted asparagus or new potatoes.
Nutrition
Calories: 248kcalCarbohydrates: 3gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 9mgPotassium: 69mgFiber: 0.3gSugar: 1gVitamin A: 772IUVitamin C: 1mgCalcium: 19mgIron: 0.2mg
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