Beurre Blanc - Classic French Sauce Recipe by Video Culinary

Small dice one shallot and place in a sauce pot.

Add a few black peppercorns, 30 milliliters of vinegar, and 60 milliliters of dry white wine.

Reduce until almost dry and strain.

Reduce the heat under the sauce pot to very low.

Use a whisk to gradually blend 200 grams of cubed butter into the reduction.

If the sauce begins to break and looks oily, remove it from the heat and keep adding butter until it is creamy.

Season with about half a teaspoon of salt.

Equipment Needed

Allergens