This beurre blanc is Chef John's recipe for the classic French sauce made with butter, white wine, shallots, and a bit of cream, perfect with seafood.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
255 Calories
Recipe Instructions
Step 1
Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
Step 2
Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture. Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
Step 3
Remove the saucepan from heat. Season with cayenne pepper and salt.
Ingredients
2 tablespoons lemon juice
2 tablespoons heavy cream
salt to taste
1 pinch cayenne pepper
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
