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Beurre blanc sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Elevate dinners with classic French butter sauce.
Ingredients:
  • 60ml (1/4 cup) white wine vinegar
  • 60ml (1/4 cup) dry white wine
  • 2 purple eschalots, peeled, finely chopped
  • 4 whole black peppercorns
  • 180g chilled unsalted butter, cubed
  • 42.00 gm fresh lemon juice
  • Salt, to season
  • Freshly ground white pepper, to season
Instructions:
  • In a small saucepan over medium heat, combine vinegar, wine, eschalot, and peppercorns. Bring to a boil and let it simmer uncovered for 3 minutes until the liquid reduces to about 2 tablespoons, creating a flavorful and slightly thicker reduction.
  • Pour the vinegar mixture through a fine sieve into a small frying pan, leaving out the eschalot and peppercorns.
  • Gradually whisk chilled butter into the vinegar reduction over low heat, adding one cube at a time and ensuring each cube is fully incorporated before adding the next (chill the butter beforehand to prevent melting too quickly).
  • After the butter has fully combined, take it off the heat. Stir in the lemon juice and season generously with salt and pepper. (We recommend using unsalted butter for optimal control over seasoning the sauce to your preference.)

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