Beurre Blanc

Name: Beurre Blanc
Yield: Serves 4-6
Cuisine: Australian
Ingredients: 60 ml dry white wine, such as a crisp pinot gris or semillon sauvignon blanc; 60 ml good-quality white wine vinegar; 250 g slightly soft unsalted butter, cut into 2cm dice; if cold, cut into 1cm dice; salt and freshly ground white pepper; 1-2 eschalots, finely diced; 1 tablespoon double cream [45% fat] - optional

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This famous sauce of the Loire Valley was devised to enrich poached freshwater fish, however it is also perfect with warm poached marron or yabbies. In fact, this is such a beautiful sauce that it has since been served with everything, including meat!

Ingredients

1-2 eschalots, finely diced
60 ml dry white wine, such as a crisp pinot gris or semillon sauvignon blanc

Europe
Oceania
France
Australia
Loire Valley
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Reduce the eschalots, wine and vinegar to a moist purée over low heat. This is when the optional double cream may be added - if used, whisk back to near-boiling [the cream aids emulsification].
Gradually add the butter, whisking continuously and taking care to avoid boiling the sauce. Once some butter is emulsified, add some more; continue until all the butter