Beurre Blanc by Charlotta C.

16 05 2008

Beurre Blanc is a hot butter sauce, came from a Sous Chef by mistake. The Sous Chef was making another sauce that contains fish but the sous chef left out a couple of items for the sauce and thats how Beurre Blanc was discovered.

The sauce is recognized by some chef as the gourmet sauce. Beurre Blanc is a classic white wine butter sauce for seafood dishes.

Beurre Blanc is made with sweating the shallots, deglazing with white wine and white wine vinegar, bringing that a boil reducing the liquid about 3/4, whisk in the cream bring to boil for 1 min. Remove from heat start adding the cold butter whisking into mixture slowly until all butter is gone. Strain the sauce for a smooth texture.

Beurre Blanc is best serve hot, chilling Beurre Blanc ruin the consistency!

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One response

18 09 2008
derek desroches

All you have to do is mount butter into the wine and vinegar reduction listed above. The cream will help to stabilize the sauce but isn’t part of a classic recipe. If you chill your burre blanc you can reheat it (slowly), mount a little more butter into it to add a little more wine to balance the emulsion and you’re good to go-and there won’t be anything wrong witht the texture.

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