Sauce

Beurre blanc (French butter sauce)

Name: Beurre blanc (French butter sauce)
Total time: 20 min
Yield: serves 4
Ingredients: 2 Shallot; 4 tbsp Vinegar; 100 ml White wine; 150 g Butter; a pinch Salt

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Shallot — to buy2
Vinegar — to buy4 tbsp
White wine — to buy100 ml
Butter — to buy150 g
Salt — to buya pinch

Preparation

Sweat the sliced shallot with the vinegar in a small saucepan over low heat, until the liquid has almost fully reduced (watch closely so it doesn't scorch).
Add the white wine and reduce by half again.
Lower the heat to a minimum (the sauce must never boil) and whisk in the cold butter, cut into small pieces, one at a time, waiting for each piece to melt before adding the next.
Keep going until you get a frothy, silky, coating sauce.
Strain if you want a perfectly smooth texture, add a pinch of salt, and serve right away over fish or steamed vegetables — beurre blanc doesn't reheat, serve it the moment it's ready.