How to Make Champagne Beurre Blanc | Recipes Recommended

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine finely minced shallots, white wine, champagne, white wine vinegar, and heavy cream into a pan.

Simmer over medium to medium high heat until the mixture is reduced by at least 75%, about 10 minutes, ensuring to watch closely to prevent burning.

Reduce heat to low and whisk in a couple of cubes of cold unsalted butter at a time to create a butter emulsion.

Continue to add more cubes of butter slowly, ensuring each addition is fully incorporated before adding more.

Check that the sauce coats the back of a spoon to determine doneness.

Strain the sauce through a fine mesh strainer into a serving vessel like a gravy boat if desired.

Keep the sauce warm between 80 and 120 degrees Fahrenheit if not using immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens