The French Butter Sauce That Elevates Any Fish Dish (Beurre Blanc)

Cut the butter into small pieces and let it soften at room temperature.

Finely dice the shallots using a thin-bladed knife.

Prepare the white wine and white wine vinegar, ensuring you have the precise amounts ready.

Melt a small amount of butter in a pan over low heat.

Add the shallots to the melted butter and sweat them without coloring.

Once the shallots are softened, add the white wine vinegar and white wine to the pan.

Increase the heat slightly and allow the mixture to reduce until almost dry, leaving about a tablespoon of liquid.

Remove from heat and begin adding pieces of butter gradually while whisking vigorously to emulsify the sauce until it thickens.

Equipment Needed

Dietary

Allergens