How to Make Perfect Beurre Blanc Sauce
An elegant, emulsified butter sauce, beurre blanc, is ideal for pairing with fish and seafood.
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Instructions
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Cut 1 pound cold unsalted butter into 1/2-inch cubes and return to the refrigerator.
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In a saucepan, bring 1 cup dry white wine, 1/2 cup white wine vinegar, and 1 tablespoon finely chopped shallot to a boil over high heat.
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Continue boiling until the liquid reduces to about 2 tablespoons, approximately 30 to 40 minutes.
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Reduce heat to low; then, gradually whisk in the cold butter cubes, 1 or 2 at a time, until only 2 to 3 cubes are left (about 25 to 30 minutes).
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Remove the pan from heat, whisk in the final butter cubes, and continue whisking briefly until the sauce is thick and smooth.
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Season with kosher salt to taste.
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Serve immediately; straining the shallot is optional.