Beurre Blanc

Serves 1
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Directions

  1. 1Slice shallots and add them to a saucepan with white wine, vinegar, and peppercorns.
  2. 2Slice shallots and add them to a saucepan with white wine, vinegar, and peppercorns.
  3. 3Slice shallots and add them to a saucepan with white wine, vinegar, and peppercorns.
  4. 4Reduce until almost dry.
  5. 5Reduce until almost dry.
  6. 6Reduce until almost dry.
  7. 7On low heat, whisk in cold diced butter, little by little until glossy.
  8. 8On low heat, whisk in cold diced butter, little by little until glossy.
  9. 9On low heat, whisk in cold diced butter, little by little until glossy.
  10. 10Finish with a splash of hot cream.
  11. 11Finish with a splash of hot cream.
  12. 12Finish with a splash of hot cream.
  13. 13Strain the sauce.
  14. 14Strain the sauce.
  15. 15Strain the sauce.
  16. 16Season with salt and lemon juice.
  17. 17Season with salt and lemon juice.
  18. 18Season with salt and lemon juice.

Ingredients

  • shallots sliced
  • shallots sliced
  • shallots sliced
  • white wine
  • white wine
  • white wine
  • vinegar
  • vinegar
  • vinegar
  • peppercorns
  • peppercorns
  • peppercorns
  • cold diced butter
  • cold diced butter
  • cold diced butter
  • hot cream
  • hot cream
  • hot cream
  • salt
  • salt
  • salt
  • lemon juice
  • lemon juice
  • lemon juice
  • chives
  • chives
  • chives

Equipment

saucepan

Tips

  • Finish with a splash of hot cream to help stop the sauce from splitting.
  • Add chives right before serving.