Champagne Butter Sauce – (Beurre Blanc)
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT30M25 Minutes
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Yield:1 Cup
Ingredients
- ¾ cup (1 1/2 sticks) cold unsalted butter divided into tablespoon chunks
- 2 large shallots, minced
- 2 cups Champagne or other dry sparkling wine
- 2 tablespoons apple cider vinegar
- 2 chopped fresh chives
- Salt and freshly ground black pepper
- 177.44ml (1 1/2 sticks) cold unsalted butter divided into tablespoon chunks
- 2 large shallots, minced
- 473.18ml Champagne or other dry sparkling wine
- 25.56g apple cider vinegar
- 2 chopped fresh chives
- Salt and freshly ground black pepper
Beurre Blanc is a classic French butter sauce that is both simple and delicious. Use a dry sparkling wine for the effervescence and crispness to balance out the rich butter flavor.
Preparation
STEP 1
Melt 1 tablespoon butter in a heavy-bottomed saucepan over medium heat. Add shallots and season lightly with salt and pepper. Stir until translucent, about 1 minute.
STEP 2
Add Champagne and vinegar and bring to a boil. Boil for 15-20 minutes, or until reduced to about 1/4 cup.
STEP 3
Over very low heat, whisk in remaining butter one piece at a time, fully incorporating each piece before adding the next. Do not boil or sauce will separate.
STEP 4
Stir in chives and season to taste with salt and pepper. Serve warm.
Options
This makes a great sauce for seafood or chicken.