SAUCE BUERRE BLANC

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



A really elegant French sauce is as close as your refrigerator and bottle of white wine. Everyone knows that butter tastes really good. And most people can appreciate a nice white wine. But what happens when you put the two together in a sauce? It’s Fantastic, is what it is.

SAUCE BUERRE BLANC
Courtesy of Chef Jeff Calley, © 2011

Ingredients:

1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste

Directions:

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
 
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
 
What to do with a Buerre Blanc:

Serve this sauce over fish or steamed vegetables, such as asparagus, broccoli or even green beans. Try it on meats and vegetables too.