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Beurre Blanc Sauce: Versatile Simplicity
Blog Entry #2: 7/30/08
One of our most widely used and favorite sauces here at Theos Cream City Chop House is the classic French butter sauce Beurre Blanc, one of the few that we make in batches. This sauce originates in the Loire Valley cuisine, and the name means literally "white butter". The story goes that it was created originally by the cook Clemence Lefeuvre, by accident, then first served by her somewhere around the beginning of the 20th century in her restaurant. It goes great especially with fish and chicken. One of the best parts is that it can then be changed by adding simple ingredients like mustard, grapefruit, or sun dried tomato paste giving it a whole new identity by choosing which you'd like to focus on. Experiment for some wonderful variations of tastes with these or other items of your own. Here follows the basic recipe. Enjoy!
Tips: Beurre Blanc sauce is said to be a fussy sauce-it can separate easily. True Beurre Blanc sauce has no cream, to use it is said to be 'cheating' because it is used then as a 'stabilizer'. It is much more difficult to make it without it and that is where technique comes into play. The trick is to add the cold butter in such a way that it just doesn't melt, but gives the sauce body. If the sauce gets too hot the butter melts and everything separates. Hence the cream as a stabilizer, listed as an option in this recipe. The other issue to watch out for is for sauce that can be too thin in consistency which can result by having too much liquid for the amount of butter added, so watch your ratios. Good Luck!
BEURRE BLANC
Makes 32 fl oz/960 ml
Ingredients
2 tbsp/18 g minced shallots
6 to 8 black peppercorns
8 fl oz/240 ml dry white wine
2 fl oz/60 ml lemon juice
3 fl oz/90 ml cider or white wine vinegar
8 fl oz/240 ml heavy cream, reduced by half ( optional )
1 lb 8 oz/680 g cubed butter, chilled
salt, as needed
ground white pepper, as needed
1 tbsp/9 g grated lemon zest ( optional )
Instructions
1. Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a saucepan. Reduce over medium-high heat until nearly dry.
2. Add the reduced heavy cream, if using, and simmer the sauce for 2 to 3 minutes to reduce slightly.
3. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated.
4. Taste and season with salt and pepper. Finish the sauce by adding the lemon zest, if using. The sauce my be strained if desired.
5. The sauce is ready to serve now. It may be held warm for 2 hours.
Makes 32 fl oz/960 ml
Ingredients
2 tbsp/18 g minced shallots
6 to 8 black peppercorns
8 fl oz/240 ml dry white wine
2 fl oz/60 ml lemon juice
3 fl oz/90 ml cider or white wine vinegar
8 fl oz/240 ml heavy cream, reduced by half ( optional )
1 lb 8 oz/680 g cubed butter, chilled
salt, as needed
ground white pepper, as needed
1 tbsp/9 g grated lemon zest ( optional )
Instructions
1. Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a saucepan. Reduce over medium-high heat until nearly dry.
2. Add the reduced heavy cream, if using, and simmer the sauce for 2 to 3 minutes to reduce slightly.
3. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated.
4. Taste and season with salt and pepper. Finish the sauce by adding the lemon zest, if using. The sauce my be strained if desired.
5. The sauce is ready to serve now. It may be held warm for 2 hours.