French Beurre Blanc Sauce
An easy beurre blanc sauce for seafood that you can indulge in.
Equipment
Ingredients
- 160 g Butter
- 2 small eschalot or shallot onions
- 1/2 cup of dry white wine eg. Muscadet from Loire
- 3 tablespoons of white wine vinegar or cider vinegar
- Pinch of salt and pepper
- Pinch of fine herbs eg. thyme, basil, or parsley (optional)
Instructions
- Peel and chop the eschalots into fine pieces.
- Combine the the minced eschalots in the vinegar and white wine in a small heavy-bottom saucepan
- Cook at a low temperature, until lightly brown.
- Add the butter and whisk vigorously.
- Season to your liking with salt, pepper, and any herbs.
- Serve immediately while warm.
Notes
For a non-alcoholic version of beurre blanc, replace the wine with an equivalent amount of water, and the vinegar with the juice of half a lemon.
For a creamier sauce, add a couple of tablespoons of crème fraiche (heavy cream).
Nutrition
Serving: 1gCalories: 159kcalCarbohydrates: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 149mg
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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