Beurre Blanc

Preparation info

  • Difficulty

    Easy

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Ingredients

Sauce

  • 60 ml white wine
  • 60 ml white wine vinegar
  • 1 generous tablespoon finely chopped shallots
  • ground white pepper
  • 1–1½ tablespoons cream
  • 170 g cold unsalted butter, cut into cubes
  • salt
  • freshly squeezed lemon juice

Method

Put the wine, wine vinegar, shallots and pepper into a heavybottomed stainless steel saucepan and reduce down to about ½ tablespoon. Add the cream and boil again until it thickens. Whisk in the cold butter in little pieces, keeping the sauce just warm enough to absorb the butter. Strain out the shallots, season with salt, white pepper and lemon juice and keep warm in a bowl over hot but not simmering water.