Beurre Blanc Sauce

Name: Beurre Blanc Sauce
Ingredients: 6 oz (175 g) unsalted butter; 2 shallots, finely chopped; ¼ pint (150 ml) dry white wine and white wine vinegar, mixed 60/40 in favour of wine; ¼ pint (150 ml) dry white wine and white wine vinegar, mixed 60/40 in favour of wine; Salt and pepper; Salt and pepper

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

6 oz (175 g) unsalted butter
2 shallots, finely chopped

Sauce
Pescatarian
Gluten-free

Method

Cut up the butter into walnut-sized pieces. Boil the white wine and vinegar and shallots and reduce to a little over 2 tablespoons. Strain into another pan and, over a low heat, add the butter nut by nut, whisking furiously, until you have a smooth, creamy sauce. Don’t stop whisking until you have. Add the seasoning.