What Is It
Beurre blanc literally translates from French to English as “white butter.” It’s simply a white wine butter sauce and it is much simpler to make than maybe you thought.
It is easy to make and goes great with vegetables, pork, beef, chicken, or fish.
What’s the Difference Between Beurre Blanc and Hollandaise Sauce
There is a vast difference between the two sauces, which are:
Beurre Blanc – It is cooked in a pot by reducing white wine, vinegar, and shallots and then whisking in whole butter.
Hollandaise – it is cooked over a double boiler and contains egg yolks, clarified butter, and lemon juice.
- cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- ½ peeled small diced shallot
- 8 ounces unsalted butter cut up
- sea salt to taste
- Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
- Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
- Remove from the heat and whisk until the mixture becomes melted and smooth.
- Season with salt and optionally strain and serve.
- The sauce only has a certain amount of time before it breaks and the butter separates. It is advised to immediately serve it once it is finished.
- When there is a little bit of liquid left in the pot when you are reducing the white wine, vinegar, and shallots, it’s known as “au sec,” or almost gone.
Originally published in billyparsisi.com