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 written and produced for entertainment purposes only.