Beurre blanc is a simple butter-based sauce that’s great with fish or seafood.
It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast and was originally called beurre Nantes
Rich and luxurious and using white pepper balances the sauce, giving it an aromatic oomph without the speckling that would come from using black pepper.
INGREDIENTS
50 g shallots, very finely chopped
2 tablespoons white wine vinegar
4 tablespoons dry white wine
6 tablespoons water
2 tablespoons double cream
175 g unsalted butter, cut into small pieces
METHOD
Put the shallots, vinegar, wine or vermouth, water or stock into a small pan and simmer until reduced to about 4 tablespoons.
Add the cream and boil until reduced a little more.
Lower the heat and gradually whisk in the butter, a few pieces at a time, until the sauce is thick and creamy.
Season to taste with salt and pepper.
Original recipe Rick Stein
Leave a Comment