Beurre Blanc

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

For no good reason this has become a ‘restaurant sauce’ and has taken on mythical degrees of difficulty in the popular culinary imagination. It is conceptually a difficult construction only because we doubt that it can work: a small reduction of shallots, wine vinegar and white wine into which a lot of unsalted butter is whisked to produce a creamy emulsion. People get nervous... where is the egg yolk or the flour, they wonder? In reality, 225g / 8oz of butter is a fairly restrain