Beurre Blanc

Beurre Blanc

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:30

Categories: Sauces


1    tablespoon butter

2    tablespoons shallots — chopped

¼    cup white wine

½    cup whipping cream

½    pound butter, unsalted — softened

salt and white pepper — to taste

½    teaspoon lemon juice

Add 1 tablespoon butter to small saucepan and sauté shallots until soft. Add white wine. Bring to a boil, reduce heat and cook for 4-5 minutes. Add whipping cream, reduce heat a little more and reduce mixture for 10 – 15 minutes. Once the mixture has reduced by half. Slowly whip in the soft butter by using a wire whip. Add butter in a little at a time allowing it to mix in before adding more butter. Do not allow mixture to boil once you begin adding the butter. When all butter is mixed in well, remove sauce from heat. Whip mixture vigorously, and then strain shallots from the sauce. Season sauce with salt and pepper and add in lemon juice. Before serving keep sauce in a warm place. Do not reheat the sauce because it will break.