Beurre Blanc (White butter sauce)
Published February 6, 1982
- Total Time
- About 10 minutes
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Ingredients
2 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons finely chopped shallots
½ pound butter, at room temperature
Nutritional analysis per serving
61 milligrams cholesterol; 206 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the vinegar and water in a saucepan and bring to the boil. Add the shallots and cook down until almost all the liquid has evaporated.
- Step 2
Add the butter bit by bit, stirring rapidly with a wire whisk over moderate heat. The sauce may boil, but you must stir rapidly. When ready, the sauce should be thickened and creamy.
Private Notes