Beurre Blanc – literally ‘white butter’ is a beautifully delicate sauce which is perfect with fish and green vegetables. Although great left plain, adding fresh herbs just before serving gives the sauce an aromatic punch – ideal for stronger fish such as salmon.
Think béarnaise without the egg and with a little dash of cream. The secret to a great Beurre Blanc is the white wine and vinegar base, reduced down with a little shallot and lots of fresh herbs – it is what gives the sauce body and character. If a base lacks acidity this will be amplified when the sauce is ‘thinned’ with butter. Use a decent quality dry white and be liberal with the herbs and vinegar and you shouldn’t go far wrong.
Beurre Blanc was the ultimate accompaniment to salmon and braised leek – I only wished I had some fresh bread to mop up the remaining sauce!
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Beurre Blanc
Serves 4
Ingredients:
For the Base: 300ml Dry White Wine, 4tbsp White Wine Vinegar, 1 Shallot Thinly Sliced, 8 Black Peppercorns, 1 Bay Leaf, 2 Thyme Sprigs, Small Handful Flat Leaf Parsley , 1 Strip Lemon Peel, 60ml Double Cream
To Finish: 225g Unsalted Butter Cubed, 1tsp Chopped Chives, 1tsp Chopped Tarragon, 1tsp Chopped Dill, White Pepper, Salt
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Method:
1) Make the base by combining all of the ingredients except the double cream in a small saucepan. Place over a medium/high heat and simmer until reduced to 2 tbsp of liquid (around 20/30 minutes). Add the cream and simmer over a medium heat until reduced by half. The base can then be kept in the fridge for a day or so if making in advance.
2) To finish the sauce: Warm the base mixture over a low heat. Whisk in the butter cube by cube, keeping the heat low and allowing each cube to nearly melt before adding the next. Strain the mixture into a clean pan. Keep warm. Just before serving stir through the fresh herbs and season to taste.
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Enjoy!
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