Basic Beurre Blanc

This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 225 Calories

Ingredients

• 1 bay leaf
• 2 tablespoons dry white wine
• ¼ cup heavy cream
• ¼ cup white wine vinegar
• 6 black peppercorns
• 1 ½ tablespoons chopped shallot
• 1 ½ cups cold butter, cut into 1/2 inch pieces

Recipe Instructions

Step 1

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

Step 2

Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.