Beurre blanc is a butter-based French sauce that everyone should know how to make because it’s so simple yet complex tasting, and really goes with so many different kinds of food!
- 1/2 cup of dry white wine
- One small shallot
- 1 1/2 sticks or 12 oz of unsalted butter
- Salt and pepper to taste
- Any chopped fresh herbs such as tarragon, thyme, or sage
- First, start by cubing up your butter and putting it into the freezer for just a little bit. You don’t need your butter to be super frozen, you just want it to be cold so when it hits the pan later on it’ll emulsify more easily.
- Then, chop up the shallot into a fine dice and put it into a skillet with the white wine.
- Put the skillet on medium-low heat just so it comes to a simmer. You want the liquid to reduce and alcohol to cook out, so do it slowly.
- Cook this until there are only about 2-3 tablespoons of liquid remaining in the skillet.
- Turn the heat to low and start whisking in the cubed butter. Do only a few pieces at a time to bring the sauce together whisking constantly.
- Once the sauce is glossy, season with salt, pepper, and the herb of your choice and you’re all set for dinner!