Easy Homemade Beurre Blanc Sauce That’s Flavor-Packed and Kid-Friendly
This sauce is rich, buttery, and perfect for elevating any dish while being simple enough for weeknight meals.
Servings: 4 servings
Equipment
- Medium saucepan
- Whisk
- Fine-Mesh Sieve
Ingredients
Ingredients for Beurre Blanc Sauce
- 1 medium Shallot, finely chopped Lends a mild onion flavor and sweetness.
- 2 tablespoons White Wine Vinegar Provides acidity to balance the richness of the butter.
- 1 cup Unsalted Butter, chilled and cubed Gives the sauce its creamy texture.
- 1/4 teaspoon Salt To taste, enhances the flavors.
- 1/4 teaspoon Black Pepper, freshly cracked To taste, adds complexity.
- Fresh Herbs (optional) Chopped parsley or chives for garnish.
Instructions
- 1. Finely chop the shallot and measure out the white wine vinegar.
- 2. In a medium saucepan over medium heat, add a little water and the chopped shallots. Sweat for 2-3 minutes until translucent.
- 3. Add the white wine vinegar and bring to a gentle simmer. Let it reduce for 2-3 minutes until thickened slightly.
- 4. Gradually add the cold, cubed butter while whisking constantly until emulsified.
- 5. Season with salt and pepper to taste.
- 6. (Optional) Strain through a fine-mesh sieve for a smooth sauce.
- 7. Fold in fresh herbs if using, and serve warm.
Notes
This sauce is best enjoyed fresh but can be stored in the refrigerator for up to three days. Reheat gently before serving.