Beurre Blanc Sauce Recipes

CHEF JOHN'S BEURRE BLANC

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.

BEURRE BLANC

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.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

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.

BASIC BEURRE BLANC

Steps:

• Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
• Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

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.

WHITE BUTTER SAUCE: BEURRE BLANC

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

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.

LEMONGRASS BUTTER SAUCE (BEURRE BLANC)

Steps:

• Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
• Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE

Steps:

• In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
• Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
• Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
• Do not allow the sauce to become either too hot or too cold or it will break.
• Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
• Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
• Also, feel free to experiment with other herbs than listed above.

BEURRE BLANC

Steps:

• Bring to a boil in a small heavy-bottomed pot: 2 shallots, diced fine, 1/4 cup white wine vinegar, 1/2 cup dry white wine, A few black peppercorns, A pinch of salt.
• Cook until the liquid is almost completely gone (as the liquid gets low, reduce the heat). Remove from the heat when the shallots are still moist but not floating in liquid. (This step can be done far in advance.) Put the pan over a very low heat. Bit by bit, whisk in: 14 tablespoons (1 3/4 sticks) butter, cut into small pieces.
• Wait until each addition is mostly melted and incorporated before adding more. Monitor the heat; the sauce should be warm while the butter is being added but not hot or the sauce will separate. Oddly enough it will also separate if the sauce gets too cool while the butter is being added. Once all the butter has been incorporated, taste for salt and add more as needed. Thin with a splash of fresh wine, some broth, or even water; the added liquid helps keep the sauce from breaking or separating and makes it lighter. Strain if desired. Serve immediately or keep warm in a double boiler over warm, but not hot, water, or in a warmed thermos.
• Flavor the sauce with chopped herbs, capers, or nasturtiums.
• Add whole spices, such as coriander or fennel seeds, along with the peppercorns.
• A simpler sauce can be made by putting 3 table spoons wine, lemon juice, or even water in a pan, bringing to a boil, and swirling or whisking in 4 tablespoons (1/2 stick) butter, cut into small pieces, and a pinch of salt.

BASIC BEURRE BLANC SAUCE

Steps:

• Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
• Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.