Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Total time: 10 min
Yield: For two people
Cuisine: French
Ingredients: 3 tablespoons white wine vinegar; 80 g (2¾ oz) chilled unsalted butter, cut in little dice; 1 tablespoon double cream; 5 tablespoons dry white wine; salt, pepper; 1 teaspoon chopped shallot; salt, pepper; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.; Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.

Preparation info

For
two
people

Difficulty
Easy
Ready in
10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

80 g (2¾ oz) chilled unsalted butter, cut in little dice
3 tablespoons

Europe
France
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

1 Put the vinegar, white wine and chopped shallot in a small saucepan with sloping sides and reduce over a moderate heat until you have barely 2 tablespoons of liquid left.

2 Add the cream; when it starts to boil, which will be almost immediately, turn the heat very, very low and whisk in th