Beurre Blanc

Name: Beurre Blanc
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: Shallots, finely minced — 2; White wine vinegar — 60 ml (1/4 cup); Dry white wine — 60 ml (1/4 cup); Cold unsalted butter, cubed — 225 g (1 cup); Salt — 2 g (1/3 tsp); White pepper — 1 pinch

The Quirky Foodster Team

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5 min

Prep

15 min

Cook

Ingredients

Shallots, finely minced — 2
White wine vinegar — 60 ml (1/4 cup)
Dry white wine — 60 ml (1/4 cup)
Cold unsalted butter, cubed — 225 g (1 cup)
Salt — 2 g (1/3 tsp)
White pepper — 1 pinch

Method

Combine shallots, vinegar and wine in a small saucepan; simmer until reduced to about 2 tablespoons of liquid.
Reduce heat to very low.
Whisk in cold butter a few cubes at a time, whisking constantly and removing from heat briefly if it gets too warm,
until fully emulsified and creamy.
Season with salt and white pepper.
Strain out shallots if a smooth sauce is preferred, or leave them in for texture.

Cultural Background: Literally 'white butter', beurre blanc originates from the Loire Valley, traditionally credited to a cook near Nantes in the early 20th century who reportedly forgot the egg yolks meant for a béarnaise, accidentally creating this butter emulsion instead. It is prized with poached fish and delicate seafood.

Tips: • Keep the heat low throughout — the sauce is an emulsion, not a melted butter, and overheating breaks it. • Whisking off the heat periodically helps control temperature and prevent splitting.

Variations: • Add fresh herbs like chives or tarragon just before serving. • Substitute cream for some butter for a more stable, restaurant-style version (beurre nantais).

Storage: Best made fresh; does not refrigerate or reheat well as the emulsion breaks.

Reheating: Not recommended; serve immediately. Nutrition (per serving) Approx. 100 kcal, 0.1 g protein, 11 g fat, 0.3 g carbohydrate per 15 ml serving. FAQs Why did my beurre blanc split? The heat was too high; keep it low and whisk constantly, pulling off heat if it looks like it's melting rather than emulsifying. Can I make it ahead? It's best fresh, but can be held briefly over a pan of warm water off the heat, whisking occasionally.

FAQs: Why did my beurre blanc split? The heat was too high; keep it low and whisk constantly, pulling off heat if it looks like it's melting rather than emulsifying. Can I make it ahead? It's best fresh, but can be held briefly over a pan of warm water off the heat, whisking occasionally.