Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although Beurre Blanc is one of the simplest sauces to prepare, the flavor is tangy and rich. Take care to add the butter bit by bit, stirring constantly with a whisk until each addition is completely incorporated.

Recipe by Cooking Light April 2009

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Yield:
about 1/2 cup (serving size: about 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine white wine, white wine vinegar, minced shallots, and black peppercorns in a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 4 1/2 minutes). Reduce heat to low. Add chilled butter, 2 pieces at a time, stirring with a whisk after each addition until butter is fully incorporated. Strain mixture through a fine sieve over a bowl; discard solids. Add salt and pepper.

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Nutrition Facts

82 calories; fat 8.5g; saturated fat 5.4g; mono fat 2.2g; poly fat 0.3g; protein 0.1g; carbohydrates 0.2g; cholesterol 23mg; sodium 75mg; calcium 3mg.
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