Description
This classic beurre blanc sauce is an easy way to bring restaurant-quality flavor to your meals! Made with dry white wine, shallots, butter, and fresh herbs, this creamy French sauce pairs beautifully with seafood, chicken, and vegetables. Ready in just 10 minutes!
Ingredients
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1 cup dry white wine
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1/3 cup minced shallot (from 1 large shallot)
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1/4 cup heavy cream
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1/2 cup cold unsalted butter, cut into 8 pieces
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1 tablespoon fresh lemon juice (from 1 lemon)
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1 tablespoon chopped fresh chives
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1 teaspoon chopped fresh tarragon
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
Instructions
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In a 2 to 3-quart saucepan, combine the wine and shallots. Bring to a boil over high heat and reduce until only about 2 tablespoons remain (6-8 minutes).
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Add the cream and boil for 1 minute.
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Reduce heat to low, then gradually whisk in the butter, one piece at a time, letting each melt before adding the next. Stir continuously.
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Once all the butter is incorporated, stir in lemon juice, chives, tarragon, salt, and pepper. Taste and adjust seasoning if needed.
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Cover and keep warm for up to 30 minutes before serving. (Note: The sauce will be creamy but not thick.)
Notes
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Pairing Suggestions: Serve with grilled fish, scallops, roasted chicken, or steamed vegetables.
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Wine Selection: Use a dry white wine like Sauvignon Blanc or Chardonnay for the best flavor.
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Storage: Beurre blanc is best enjoyed fresh, as reheating may cause separation.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 1g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 40mg