Beurre Blanc or Beurre Nantais
Beurre blanc, also known as beurre nantais, is a classic French cuisine hot, unstable emulsified sauce made with butter, white wine, shallots, and vinegar. This
Beurre blanc, also known as beurre nantais, is a classic French cuisine hot, unstable emulsified sauce made with butter, white wine, shallots, and vinegar. This light and tangy sauce is ideal for accompanying fish, seafood, or vegetables. Its smooth texture and delicate flavor make it a staple of French gastronomy. The preparation of this sauce requires some technique, as it is prone to separation. It should be prepared and served immediately.
Time
30 min. =
15 min. +
15 min.
Utensils
1 sauce pan1 whisk
Ingredients for 4 parts
- 200 g. butter
- 0.25 c. à c. sea salt
- 2 shallots
- 100 ml. vin blanc
- 0.25 c. à c. white pepper
- 2 c. à s. white wine vinegar9
Steps
- Finely slice the shallots.
- In a saucepan, mix the white wine, white wine vinegar, salt, white pepper, and sliced shallots. Bring to a boil and let reduce almost to dry.
- Remove the saucepan from the heat and add the cold butter cut into pieces, whisking constantly.
- Return the saucepan to a very low heat and continue whisking until the butter is melted and the sauce is emulsified. Do not boil.
- Serve immediately.