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Beurre Blanc Sauce
A simple recipe for preparing Beurre Blanc sauce, which translates from French as 'white butter'. This sauce is a classic part of French cuisine and is perfect for fish or seafood.
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Ingredients
number of servings
2
- 200 g butter
- 50 ml white wine
- 50 ml White wine vinegar
- 2 pcs shallots
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Directions
20 min.
1. Step
Heat the wine, vinegar, and shallot in a small saucepan until the liquid almost completely evaporates. Approximately 5 minutes.
2. Step
Add pieces of butter and keep stirring until the butter is melted and the sauce is smooth.
3. Step
Strain the sauce and reheat before serving, but do not boil. Serve warm.
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