Valentine’s Day is coming soon, and eating out is not as accessible this year as in years past. So this year, it is my goal to give you some delicious ideas that are simple enough to elevate a simple dish. One of those things I wanted to share with you was this simple Beurre Blanc Sauce. When you go to a fancy restaurant you may notice that many times they will elevate a rather simple protein with a rich and delicious sauce. One sauce that you may see is a Beurre Blanc Sauce. Beurre Blanc Sauce can be as complicated and full of ingredients or as simple as you want it to be. I like to do things simple. Simple creates well rounded and nicely elevated dishes. Making things too complicating can result in unbalance (not to say I don’t try this from time to time) hehe. So if you’re are wanting something amazing for a date night in, I’ve got you covered!
Equipment for this Recipe:
Ingredients for this Recipe:
- Dry White Wine (Sauvignon Blanc or Chardonnay work well)
- Lemon Juice
- Coarse Salt
- Heavy Cream
- Unsalted Butter
What does this sauce pair with?
This sauce is really delicious on many different dishes, but one of my favorites is salmon and asparagus! Simply pan sear your salted and peppered salmon for 3-4 minutes per side, skin side down first-this will get it nice and crispy. Then, oven roast your asparagus with olive oil, salt, and pepper in a 400º oven for 10-15 minutes. Then, pour this delicious Beurre Blanc Sauce over the top. This sauce is also amazing over lobster tail or shrimp as well (if you’re looking for a really fancy dish). For a delicious brunch, you could put it over eggs with a side of toast. You really can’t go wrong with this sauce, it is simply amazing!
How is this sauce different from Hollandaise or Béarnaise Sauce?
Beurre Blanc Sauce unlike its cousins Hollandaise and Béarnaise does not contain any eggs. However, all of these sauces have a main ingredient of BUTTER! Hollandaise is similar to Beurre Blanc because they both have lemon juice in them, but Hollandaise doesn’t have wine in it. Béarnaise has herbs and white wine vinegar in it. The white wine vinegar acts as the acid in this sauce instead of the lemon juice in a Beurre Blanc.
When making this sauce:
It is super important to whisk the entire time you have this sauce over heat. With any sauce that has butter, the emulsification process is super important to keep it from separating. If you quit whisking for more than a minute it could easily split. It is important to gently whisk this sauce and put the butter in slowly in small chunks. If you put too much in at once it could also split.
Beurre Blanc Sauce
Make sure you continuously whisk so that the sauce doesn’t split.
- 1/2 cup Dry White Wine
- 1 Shallot, diced
- 2 tbsp Lemon Juice
- 1/2 tsp Coarse Salt
- 1/2 tsp Black Pepper
- 1/2 cup Heavy Cream
- 1 1/2 cups Unsalted Butter
- Preheat a medium saucepan over medium heat.
- Pour the dry white wine, diced shallot, and lemon juice in the saucepan and bring to a low simmer. Turn the heat down to low. Let simmer for 2 minutes.
- Slowly add in the salt, pepper, and heavy cream and whisk constantly for 2-3 minutes.
- Then add in 1 tablespoon of butter at a time, continuing to whisk constantly until the sauce is the thickness you like.
- Put the sauce through a strainer to strain out any remaining bits of shallot. Serve immediately.
Beurre Blanc Sauce
Amount Per Serving:
|% Daily Value*|
|Total Fat 26 g||40%|
|Saturated Fat 16.3 g||81.5%|
|Trans Fat 0 g|
|Cholesterol 73.3 mg||24.4%|
|Sodium 84.8 mg||3.5%|
|Total Carbohydrate 3.5 g||1.2%|
|Dietary Fiber 0.3 g||1.2%|
|Sugars 0.7 g|
|Protein 0.2 g|
|Vitamin A 16%||Vitamin C 2.1%|
|Calcium 0.7%||Iron 0.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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