Beurre blanc

Beurre blanc

By
From
Encyclopedia of Food and Cookery
Makes
190 ml

Beurre blanc, light and creamy, goes back to Escoffier and beyond but is newly popular as a sauce of the nouvelle cuisine. It is easy to make with a wire whisk – an essential tool to achieve the liaison between liquid and butter which gives the sauce body. Serve with mousselines or quenelles, shellfish, poached or grilled fish, chicken, eggs and vegetables such as broccoli, cauliflower and artichokes.

Ingredients

Quantity Ingredient
250ml poaching liquid, from fish or shellfish
or 250ml dry white wine, with good squeeze lemon juice added
1 tablespoon golden shallot, finely chopped
250g butter, chilled and cut into large dice
freshly ground white pepper
salt

Method

  1. Put poaching liquid or wine and lemon juice into a small, heavy saucepan, add shallot and boil until reduced to about 2 tablespoons liquid. Remove from heat and whisk in 2 pieces of chilled butter.
  2. Return to very low heat and continue whisking in butter one piece at a time. The sauce will thicken to consistency of pouring cream. As soon as all butter has been added, remove from heat and whisk in salt and pepper.

Note

  • The reduction of liquid and shallot can be prepared ahead and reheated when needed, but do not try to hold or reheat the completed sauce – it is quite correct to serve it warm rather than hot.
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