I can’t believe after all these years of posting videos, I
hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take
into account bit of cream we sneak in, as beurre blanc purists do
not approve. That’s okay; we’ll just distract them by pronouncing it wrong.
They consider it “cheating,” since adding cream helps you
create a more stable base for emulsifying in cold cubes of butter. I don’t get
how that’s a problem, unless the cream somehow ruined the taste of the sauce,
but it doesn’t, and you could argue it actually enhances it. I also think it
makes for an even more beautiful color.
Cream, or no, the technique is not at all difficult. Once
your wine/acid mixture has reduced by about 75%, turn your heat to low, and
whisk in the butter a few cubes at a time. That’s really it. By the way, feel
free to use a saucepan for this. I used a sauté pan because it’s easier to film
in, but it does make the process a little riskier.
You can switch up the type of vinegar, or go with lemon
juice; and the shallots can be switched out for garlic, or finely minced onion.
Chives are nice in this, but many other herbs will work, such as tarragon; or
chervil, if you’re sexy. No matter how you pronounce it, or what ingredients
you use in it, I really hope you give this easy sauce recipe a try soon. Enjoy!
Note: Yes, I can see there’s a spot of sauce splattered on the lens
during the final scenes. These things will happen. Just pretend it’s not there.
Ingredients for 4 portions Beurre Blanc:
1/2 cup of white wine
2 tablespoons lemon juice, or white wine vinegar, champagne vinegar,
herb-infused white vinegar, etc.
2 teaspoons very finely minced shallots
2 tablespoons heavy cream
4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut
in one-inch cubes