Beurre Blanc
Time: 10 minutes
Beurre blanc is a classic French butter sauce made by reducing white wine and shallots, then whisking in cold butter for a silky, tangy finish. It's an elegant, versatile sauce that’s especially delicious spooned over roasted fish, shellfish ravioli, or even soft scrambled eggs for a rich, restaurant-worthy touch.
INGREDIENTS
Yield: 4 servings
- 1 cup dry white wine
- 1 shallot
- 8 ounces unsalted butter
- 30 grams caviar
PREPARATION
Step 1
Keep the butter very cold and in the fridge until you are ready to use it later in the recipe.
Step 2
Chop shallots and add to a sauce pan with the dry white wine.
Step 3
Allow the shallots to simmer in the white wine until the wine reduces by half.
Step 4
Once reduced, remove the pan from the heat.
Step 5
Once it has stopped bubbling, put a few cubes of the butter in the pan and stir constantly.
Step 6
Keep adding butter until you get the thickness you desire. Make sure to keep stirring until it is close to room temperature to prevent the emulsion from breaking.
Step 7
Finish with a spoonful of caviar and stir with a spatula.
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