- 450 g unsalted butter (chilled andl cubed)
- 250 ml white wine
- 150 ml white wine vinegar
- 2 tbsp finely minced shallots
- salt & pepper (to taste)
- Using a saucepan, bring wine and vinegar to a boil.
- Add shallots, salt and pepper.
- Lower the heat and simmer until only 2 tablespoons of liquid are left.
- Whisk the butter gently into the remaining liquid (a cube at a time). Take care to avoid the sauce from boiling it as it will split – if there is an unplanned risk of this, lifting the pan off the hob can lower the heat quickly.
- Once all the butter has melted, remove the saucepan from the heat and continue stirring the sauce until the consistency is thick and smooth.
Is beurre blanc a mother sauce?
No, buerre blanc is not one of the five mother sauces but is often regarded as the sixth.
Is beurre blanc hard to make?
As with most sauces, taking care to heat the sauce gently, regular stirring and a little preparation remove most of the risk. Take good care to avoid boiling the sauce as the lack of a binder like egg yolk means the sauce would split.
Is beurre blanc gluten free?
Yes, buerre blanc sauce contains no flour and as such is gluten-free.