Sauce Beurre Blanc - White Butter Sauce

Sauce Beurre Blanc - White Butter Sauce

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My first introduction to this beautiful Sauce Beurre Blanc was at my Chef School training. We got to know all the French cooks and the French Cuisine really fascinated me. Until today, I am very fond of the French Cooking. This lovely Sauce Beurre Blanc- also known as White Butter Sauce originates from France. It is very similar to Hollandaise Sauce, but different. The vinegar, white wine, onion and spices makes this a lovely tasty sauce. It is delicious with fish, especially Salmon.

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Serves: 4 Prep time: 10 Minutes Cook time: 25 Minutes Ready in: 35 Minutes

Nutrition: Calories 225 Carbs: 0.8g Protein: 0.4g Fat: 24.9g

Ingredients:
100 ml white vinegar
150 ml good quality white wine such as Chardonnay
½ onion, finely chopped
1 bay leaf
6 loose black peppercorns
250 ml fresh cream
250 g diced, cold butter
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Instructions:
1
Place the white vinegar, white wine, onion, bay leaf and black peppercorns in a sauce pan, bring to the boil and reduce into a syrup.
2
Add the cream and let the sauce reduce further by half.
3
Add the diced, cold butter slowly, remove the sauce pan from the heat and whisk until fully emulsified, Strain the sauce through a sieve to discard the onions,bay leaf and pepper corns.
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