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
BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 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 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
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.
BASIC BEURRE BLANC
Provided by Food Network
Time 25m
Yield 1/2 to 1 cup sauce
Number Of Ingredients 5
Steps:
- Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
- In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
- Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
- Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus
More about "easy beurre blanc sauce recipes"
ALMOND ENCRUSTED FISH WITH (AN EASY) BEURRE BLANC SAUCE ⋆ ...
From 100daysofrealfood.com
4.8/5 (17)Total Time 30 minsCategory DinnerCalories 469 per serving
- Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half.
- Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese.
- Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired.
BEURRE BLANC RECIPE RECIPE - EPICURIOUS
From epicurious.com
3.8/5 (17)Total Time 20 minsServings 1
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (124)Total Time 15 minsCategory SauceCalories 225 per serving
JULIA CHILD'S BEURRE BLANC (WHITE BUTTER SAUCE) RECIPE ON ...
From food52.com
Reviews 10Servings 1.5Cuisine FrenchCategory Dinner
BEURRE BLANC SAUCE - EASY FRENCH FOOD
From easy-french-food.com
Servings 1
RECIPE OF EASY BEURRE BLANC SAUCE - ALL MY CHEFS
From allmychefs.com
10 BEST BEURRE BLANC SAUCE WITHOUT CREAM RECIPES | YUMMLY
From yummly.com
RECIPE: EASY BEURRE BLANC (WHITE BUTTER) SAUCE | RECIPES ...
From 44foods.com
BEURRE BLANC | AN EASY & CLASSIC FRENCH WHITE SAUCE ...
From fusioncraftiness.com
5/5 (4)Calories 214 per serving
- In a medium saucepan, add first two ingredients and cook on medium low until almost all of the liquid has evaporated. At this point you may add optional herbs.
- Turn off heat and add butter in 1 Tbs increments. Add the butter just before the one before the one before melts, continuously stirring or whisking. Keep sauce warm until serving in a warm water bath.
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE ... - GARLIC DELIGHT
From garlicdelight.com
5/5 (1)Total Time 20 minsCategory Cooking HelperCalories 238 per serving
- Chop the butter into tablespoon-sized pieces. Place the cut butter in the freezer while you prepare the other ingredients.
BEURRE BLANC SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 1Servings 8Cuisine FrenchCategory Main, Sauce
- Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
- Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
FRENCH BEURRE BLANC SAUCE RECIPE FOR THE HOME COOK ...
From snippetsofparis.com
5/5 (1)Total Time 20 minsCategory Side DishesCalories 159 per serving
- Combine the the minced eschalots in the vinegar and white wine in a small heavy-bottom saucepan
EASY BEURRE BLANC SAUCE FOR FISH ... - SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine FrenchTotal Time 35 minsCategory SauceCalories 694 per serving
- Season the salmon with pepper and salt. Then steam it. If you don’t have a steamer, use a pasta pan. Pour a little water in the pan and place the pasta pan on top. Then place a piece of cling film in the pasta pan and top with the fresh salmon.
- Cover the pan and place it over media-high heat. Bring the water to a boil and steam the salmon for about 7 to 8 minutes depending on the thickness of your salmon steaks until cooked through.
- Once the salmon is steamed, take the pan off the heat but leave the fish in it for now. Peel and chop the shallot finely. Then add a little butter to a medium saucepan and place it over medium heat until melted.
BEURRE BLANC SAUCE - A DELICIOUS WHITE WINE BUTTER SAUCE
From savoryexperiments.com
4.5/5 (22)Total Time 25 minsCategory CondimentCalories 365 per serving
- Slowly whisk in butter, just a few cubes at a time until fully melted. Sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.
- Pour sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.
EASY AND ZESTY LEMON BEURRE BLANC RECIPE - RECIPES.NET
From recipes.net
Cuisine FTotal Time 15 minsCategory Dip, Sauce & CondimentCalories 227 per serving
EASY BEURRE BLANC RECIPE - WINE FOLLY
From winefolly.com
Estimated Reading Time 2 mins
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
BEURRE BLANC SAUCE RECIPE - EASY RECIPES
From recipegoulash.com
EASY BEURRE BLANC SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE WINE BUTTER SAUCE (BEURRE BLANC) - BETWEEN2KITCHENS
From between2kitchens.com
BEURRE BLANC SAUCE RECIPES - EASY RECIPES
From recipegoulash.com
EASY LEMON BEURRE BLANC SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
BEURRE BLANC RECIPE: EASY BEURRE BLANC SAUCE RECIPE TO TRY
From fishforthought.co.uk
EASY BEURRE BLANC SAUCE RECIPES
From tfrecipes.com
HOW TO MAKE A BEURRE BLANC - GREAT BRITISH CHEFS
From greatbritishchefs.com
INA'S BEURRE BLANC SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FOOD WISHES VIDEO RECIPES: BEURRE BLANC – THIS FRENCH ...
From foodwishes.blogspot.com
HOW TO MAKE BEURRE BLANC - BBC FOOD
From bbc.co.uk
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