Beurre Blanc
1 stick (8 tablespoons ) cold butter, cut into 8 pieces
2 1/2 tablespoons minced shallots
2 tablespoons white-wine vinegar
2 tablespoons dry white wine
2 1/2 tablespoons heavy cream
Salt and white pepper
To make base: Cut cold butter into 8 pieces. Set aside. In medium-
size, nonreactive saucepan (stainless-steel, enameled or tin-lined),
combine shallots, vinegar and dry white wine. Simmer over medium heat
until mixture is reduced to 1 tablespoon. Add heavy cream. Simmer
until slightly thickened. Remove from heat. Let sit for 20 to 30
seconds.
To add butter: Add 1 piece of butter and whisk until it melts. Add
another piece of butter and whisk until it melts. Continue in same
manner until all butter is incorporated. (Note: Return sauce to heat
when needed to keep mixture hot enough to incorporate butter.)
Strain, if desired. Add salt and white pepper to taste.
Hostess's note: When entertaining, because butter needs to be added
just before serving, make reduction before company arrives (up to
where cream is added). Then at serving time, heat mixture. Add cream.
Simmer. Add butter, piece by piece.
Variations: Augment with citrus fruit, using 3 tablespoons of juice
(such as blood orange, tangerine or grapefruit) along with white wine
and vinegar in recipe. Garnish dish with citrus fruit segments and
zest. Or add roasted red-pepper puree or caramelized-onion puree.
Recipe Notes
Literally translated as "white butter," beurre blanc sauces are
emulsions made by whisking cold butter into a flavorful base. The
base is made by reducing (cooking to reduce volume) a mixture of
chopped shallots, white wine, white-wine vinegar and, sometimes, a
little cream. If the menu says "butter sauce," it's probably beurre
blanc. It's a sleek, smooth sauce that is incredible spooned on
seafood, chicken or vegetables. I adore it served atop grilled or
broiled salmon or halibut.
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