White Butter Sauce
White butter sauce is a delicate and creamy sauce originating from the Loire region of France. It is perfect for accompanying fish, seafood, and vegetables. Mad
White butter sauce is a delicate and creamy sauce originating from the Loire region of France. It is perfect for accompanying fish, seafood, and vegetables. Made with butter, white wine, shallots, and vinegar, it offers a rich and slightly acidic flavor.
Time
25 min. =
15 min. +
10 min.
Utensils
1 sauce pan1 bowl1 whisk
Ingredients for 4 parts
- 400 g. butter
- 1 c. à s. sea salt
- 25 g. shallots
- 1 c. à s. black pepper
- 100 ml. vin blanc
- 50 ml. white wine vinegar9
Steps
- Cut the butter into small cubes and chill it.
- Finely chop the shallots with a knife.
- Rinse the shallots in a bowl or under a stream of water and drain them.
- Combine the white wine, vinegar, and shallots in a saucepan.
- Reduce the preparation by ¾ to keep only the amount of one large tablespoon of liquid.
- Incorporate the cold butter cubes while whisking.
- Check the seasoning
- add salt and pepper as needed. If necessary, add a dash of vinegar to balance the acidity.
- Keep warm in a bain-marie (hand temperature, about 40°C) until use.