Beurre Blanc Sauce Recipe

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This classic butter sauce pairs nicely with fish, shellfish, asparagus, and poached eggs.
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Servings: makes 2 cups
  • 3 ounces shallots, peeled and finely chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 4 tablespoons heavy cream or other liquid replacement
  • 1 pound butter, cut into 1 inch cubes
  • Salt and pepper to taste
15 mins
30 mins
45 mins
  • In a heavy sauce pan combine shallots, white wine, and white wine vinegar.
  • Simmer mixture gently until nearly all liquid has evaporated.
  • Check saucepan to ensure that it has not browned. Browning will discolor the sauce. Wipe off browning with a wet towel.
  • Add heavy cream or liquid replacement. If cream is not being used, an equal amount of water or other liquid must be added to prevent sauce from becoming too thick.
  • Add prepared butter.
  • Over high heat, whisk sauce until butter has melted.
  • Season to taste.
  • Add a few drops of wine vinegar if sauce seems flat. Add butter if sauce is harsh or acidic.
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