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Recipes|Featured Main

Champagne Butter Sauce – (Beurre Blanc)

Champagne Butter Sauce – (Beurre Blanc)

Difficulty Level: Easy
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT30M
    25 Minutes
  • Yield:
    1 Cup
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.
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.

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