CLASSIC BEURRE BLANC SAUCE
Beurre Blanc, meaning white butter in French, is a classic French sauce that is thick and smooth. It's excellent with poultry, seafood, vegetables and eggs.
- 2 Tbs Shallots, minced
- 6 each Black Peppercorns, 6-8
- 8 fluid oz. Dry white wine
- 2 fluid oz. Lemon juice
- 8 fluid oz. Heavy cream, reduced by half (optional)
- 1 1/2 pounds Unsalted butter, chilled, cut into cubes
- 1 Tbs Salt
- 1/4 Tbs White pepper, freshly ground
||Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a saucepan. Reduce over medium-high heat until nearly dry |
||Add the reduced heavy cream, if using, and simmer the sauce for 2 to 3 minutes to reduce slightly. |
||Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction, The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated. |
||Taste the beurre blanc and adjust with salt and pepper. Finish the sauce by adding the lemon zest. Hold this sauce as you would a hollandaise. |
I find that adding a little heavy cream will help stabilize this, and help it from breaking. Many flavors can be added to the final product depending on what you are serving this with. It is an incredibly versatile sauce. Also, when you hold the sauce, find a warm place, it will solidify in a cold place and break if hel in too hot of a place.