Name: Sauce Beurre Blanc
Yield: Serve six people
Cuisine: French
Ingredients: 75 ml cream; 250 g butter, cut into large dice; 35 g shallots or blanched onion, finely chopped; 150 ml champagne or semillon, or 3 tbl white vinegar; 150 ml chicken stock, or fish stock; 1 sprig thyme; 6 peppercorns

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Beurre blanc is one of the simplest sauces in the classic repertoire.

Ingredients

35 g shallots or blanched onion, finely chopped
150 ml champagne or semillon, or

Method

In an enamel saucepan put the shallots, wine, stock, thyme and peppercorns. Bring to the boil and reduce until the liquid just covers the shallots. Add the cream and reduce until it begins to thicken. Over a low flame whisk the pieces of butter into the mixture until they are all incorporated. A quick, light action with the whisk will make the sauce fluffier and more appealing.

Strain t