The Beurre Blanc sauce is a delicious and easy to make butter-based sauce your family will enjoy. This rich and buttery sauce goes great with fish or seafood, and it’s as easy to make as 1, 2, 3… Voila!
1 shallots – finely chopped
½ cup white wine
1Tbls lemon juice
¼ cup heavy cream
8 Tbls cold unsalted butter – cubed
Salt and white pepper, to taste
- In a pan, sweat the shallots with a little butter until Add white wine, and lemon juice and reduce the liquid down to half.
- Add the cream and when it starts to bubble, whisk in the butter piece by piece. Continue whisking until the sauce is smooth. Season with salt and white pepper. Serve immediately.
Lets learn a new word:
Sweating in culinary means the gentle heating of vegetables in a little bit of oil or butter until it becomes translucent and glossy in appearance.
Did you know that you shouldn’t add flour? It’s because adding flour straight into your water base sauce will cause developing lumps. If that happens to you, you can still fix it by whisking it or use the stick blender to smooth the lumps out.
Please do me a favor: Don’t eat the raw flour. It is bad for you!
No more cookie dough ice cream!!
If your sauce is too runny, use…………
The best conductor for thickening the sauces is the roux.
Take equal parts of flour and butter (or any fat) and cook them in a pan until they start to turn yellow, or even brown depending on the application. You want to get a sandy consistency.
This fat – flour roux you can add to simmering liquid to thicken. Ratio of 2T roux to 1qt of liquid makes a sauce, the amount depending on preference.
The roux give you good flavor. The deeper the color, the deeper the taste. I use a roux for thickening brown sauces.
The other good thickener I use is a slurry. Add raw flour to water and whisk it until it dissolves, then add the slurry into a liquid to boil. The downside to a slurry, is that it never develops any flavor like a roux. I use the slurry for white and creamy sauces.
The last thickener I like to use for a quick fix is arrowroot starch. Ratio of 1T of starch to 1qt of liquid.