Description
A classic French butter sauce that’s silky, tangy, and perfect for seafood, chicken, or vegetables.
Ingredients
Scale
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tablespoons minced shallots
- 1/2 cup cold unsalted butter, cubed
- Salt, to taste
- White pepper, to taste
Instructions
- Combine wine, vinegar, and shallots in a saucepan.
- Simmer until reduced to about 2 tablespoons.
- Reduce heat to low and whisk in butter, a few cubes at a time.
- Continue whisking until sauce becomes thick and glossy.
- Season with salt and white pepper.
- Serve immediately over fish, chicken, or vegetables.
Notes
Keep butter very cold for the smoothest emulsion. Do not boil once butter is added or the sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
Keywords: beurre blanc, butter sauce, French sauce, seafood sauce