BEURRE BLANC SAUCE
Steps:
- Gather the ingredients.
- Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
- Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
- Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
- Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with kosher salt.
- Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 1 g, Cholesterol 108 mg, Fiber 0 g, Protein 0 g, SaturatedFat 25 g, Sodium 42 mg, Sugar 0 g, Fat 41 g, ServingSize 9 servings (2 oz each), UnsaturatedFat 0 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
BEURRE BLANC (WHITE BUTTER SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories sauces and gravies
Time 10m
Yield About one cup
Number Of Ingredients 4
Steps:
- Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
- Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 4 milligrams, Sugar 0 grams, TransFat 1 gram
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
BEURRE BLANC
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
- Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
- Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.
VANILLA BUTTER BEURRE BLANC SAUCE
Make and share this Vanilla Butter Beurre Blanc Sauce recipe from Food.com.
Provided by GoldsmithLissa
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the shallots in a saucepan with the vanilla bean, wine and vinegar.
- Bring to a boil and reduce mixture until 1/4 cup of liquid is left.
- Add 2 tablespoons of heavy cream and bring mixture back to a boil.
- Add the butter, cut into pieces, and mix with a whisk until mixture thickens.
- Remove from heat.
- Remove vanilla bean and scrape the seeds into the mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 334, Fat 25.8, SaturatedFat 16.3, Cholesterol 71.2, Sodium 173.2, Carbohydrate 5, Sugar 1.1, Protein 0.7
More about "beurre blanc white butter sauce food"
JULIA CHILD'S BEURRE BLANC (WHITE BUTTER SAUCE) - FOOD52
From food52.com
Reviews 11Servings 1.5Cuisine FrenchCategory Dinner
BEURRE BLANC RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BEURRE BLANC SAUCE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEURRE BLANC RECIPE | EPICURIOUS
From epicurious.com
BEURRE BLANC - BETTER HOMES & GARDENS
From bhg.com
BEURRE BLANC | AN EASY & CLASSIC FRENCH WHITE SAUCE
From fusioncraftiness.com
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
BEURRE BLANC SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEURRE BLANC - UNIVERSALIUM.EN-ACADEMIC.COM
From universalium.en-academic.com
BEURRE BLANC - FOODIE FORAY
From foodieforay.com
HOW TO MAKE A BEURRE BLANC BUTTER SAUCE - FOOD AND DATING …
From foodanddating.com
BEURRE BLANC SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE A BEURRE BLANC SAUCE - FOODWRITE
From foodwrite.co.uk
HOW TO MAKE BEURRE BLANC, THE ULTIMATE BUTTER SAUCE
From themanual.com
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
BEURRE BLANC SAUCE RECIPE - PETITE GOURMETS
From petitegourmets.com
BEURRE BLANC | TRADITIONAL SAUCE FROM SAINT-JULIEN-DE-CONCELLES ...
From tasteatlas.com
BEURRE BLANC SAUCE - A DELICIOUS WHITE WINE BUTTER SAUCE
From savoryexperiments.com
FRENCH STYLE BUTTER SAUCE OR BEURRE BLANC - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
EASY BEURRE BLANC RECIPE | WINE FOLLY
From winefolly.com
CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE - FIND YOUR ANSWER
From findyouranswer.net
EASY BEURRE BLANC RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
RECIPE: EASY BEURRE BLANC (WHITE BUTTER) SAUCE | RECIPES FROM 44 …
From 44foods.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE AMAZING — GARLIC DELIGHT
From garlicdelight.com
HOW TO: BEURRE BLANC SAUCE - JESS EATS AND TRAVELS
From jesseatsandtravels.com
BEURRE BLANC RECIPE : SBS FOOD
From sbs.com.au
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
BEST BEURRE BLANC RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEURRE BLANC - FRENCH WHITE BUTTER SAUCE | GLADKOKKEN
From gladkokken.com
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) - KITCHEN STORIES
From kitchenstories.com
FRENCH BEURRE BLANC SAUCE RECIPE FOR THE HOME COOK
From snippetsofparis.com
HOW TO MAKE BEURRE BLANC SAUCE | GO BOLD WITH BUTTER
From goboldwithbutter.com
HOW TO MAKE BEURRE BLANC - SPEND WITH PENNIES
From spendwithpennies.com
WHITE WINE BUTTER SAUCE (BEURRE BLANC) - BETWEEN2KITCHENS
From between2kitchens.com
BEURRE BLANC: ADOPTIVE MOTHER SAUCE | BUTTON SOUP
From buttonsoup.ca
BEURRE BLANC RECIPE: HOW TO MAKE FRENCH BUTTER SAUCE
From masterclass.com
BEURRE BLANC RECIPE - FOOD.COM
From food.com
WHITE BUTTER SAUCE: BEURRE BLANC RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love