Beurre Blanc

Name: Beurre Blanc
Yield: Serves Four-Six
Cuisine: United Kingdom
Ingredients: 2 tablespoons double cream or crème fraîche; 175 g (6 oz) cold unsalted butter, cut into cubes; salt and white pepper; 40 g (1½ oz) shallots, finely chopped; 5 tablespoons dry white wine; 2 tablespoons white wine vinegar

Simple Sauces for Fish

Preparation info

Serves
Four-Six

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This butter sauce complements almost any fish, whether steamed, poached, baked or pan-fried, as well as pan-fried or grilled chicken. Drizzle over steamed broccoli or any other green vegetables.

Ingredients

40 g (1½ oz) shallots, finely chopped
2 tablespoons white wine vinegar

Europe
United Kingdom
Sauce
Vegetarian
England
Gluten-free

Method

Put the shallots, vinegar and white wine into a small saucepan and simmer until just 1-2 tablespoons of the liquid are left. Whisk in the cream and return to a simmer.
Over a low heat, whisk in the butter, a few pieces at a time, until completely creamy. It’s important n