Beurre blanc sauce or simply beurre blanc is one of the famous classic French sauces that actually consists of only four ingredients: fish stock, white wine, whipped cream and butter.
For perfection, we add a few seasonings. The secret of this sauce lies in the strong reduction of the broth, then the white wine and finally the cream.
After this, the sauce is mounted with lumps of butter to make it completely velvety. Indeed, this sauce is not suitable if you want to keep an eye on your calories.
Also try the exciting version: beurre rouge. The recipe remains exactly the same, but the white wine is replaced by red wine.
Recipes with beurre blanc sauce
Beurre blanc sauce
- 25 ml fish stock neutral (possibly made from a stock cube)
- 2 shallots
- 2 bay leaves
- 2 sprigs thyme
- 25 ml white wine
- 25 ml whipped cream
- 50 grams butter ice-cold
- black pepper freshly grounded
- Pour the fish stock into a saucepan. Clean the shallots and cut them into rings. Add to the stock along with the bay leaf and thyme. Bring to the boil and reduce until ⅓ of the original amount is left.
- Deglaze the pan with the white wine and let it reduce to ⅓ again.
- Add the whipped cream and let this also reduce to ⅓. So you now have about 25 ml of sauce remaining. When reducing the cream, make sure that the pan does not boil excessively.
- Build (mix) the butter into the sauce little by little using the hand blender, so that it is completely absorbed and the sauce begins to thicken.
- Season the sauce with fresh grounded pepper if desired.
- Please note, once you have assembled the sauce with the butter, it should not boil again.