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Classic Burre Blanc Sauce

January 11, 2014 By admin Add comment

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Classic burre blanc sauce is smooth, rich, and buttery, perfect for jazzing up pork, chicken, or fish.

According to Wikapedia, **Beurre blanc, literally translated from French as ‘white butter’, is a hot emulsified butter sauce. It’s made with a reduction of vinegar, white wine and shallots into which cold, whole butter is blended off the heat to prevent separation.

My son Jacob and I stayed up late over Christmas break, watching old episodes of The French Chef.  We watched Julia Child whip up a chocolate souffle, create beautiful roast chicken, and classic Burre Blanc sauce.

Classic Burre Blanc Sauce is SO easy to make! It's buttery, rich, and elegant over fish, chicken, or pork. Get the recipe from Basilmomma.com

Jacob wanted to know why anyone in the world would make a sauce that uses that much butter. That moved on to a conversation about how Julia Child influenced my desire to spend a lot of my time in the kitchen. I then went on to describe to him how reading My Life in France and Mastering the Art of French Cooking gave me a starting point and love for the art of food and cooking. Way before she was immortalized in Julie & Julia, she left her mark on many modern cooks.

We then watched Julie & Julia (how could we not) and I asked him to let me know what he wanted to make with me after all that we had watched and read.  His choice was a classic burre blanc sauce, and I was happy to oblige.

I adapted a recipe from Saveur Magazine, adding a splash of whole cream to mine before whisking in the butter. The sauce has a smoother texture when you add the cream. Because the sauce is so easy to make, and perfect for fine dinner entertaining, I know I’ll make it again.

The classic burre blanc sauce was served over grilled chicken for me and over a white fish filet for Hubby.

Classic Burre Blanc Sauce Recipe - This creamy, rich, and buttery sauce is perfect to serve with pork or chicken. Get the recipe on basilmomma.com

 

I hope that you enjoy creating your own classic burre blanc sauce. Here’s the recipe.

Total Servings about 1 1/2 C

Classic Burre Blanc Sauce
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Ingredients

  • 3 sticks cold unsalted butter cut into chunks
  • 1⁄4 cup dry white wine
  • 1⁄4 cup white wine vinegar
  • 1 TB finely minced shallots
  • 1⁄4 tsp kosher salt
  • Pinch of ground white pepper
  • 1⁄2 tsp fresh lemon juice
  • 1 oz of whole cream

Instructions

  1. Have your cut butter cold and next to the stove top, ready to use.
  2. Bring wine and vinegar to a low boil in a saucepan. Add shallots,salt,and pepper.
  3. Lower heat to a simmer.
  4. Cook until most of the liquid has evaporated. There should be about 1 1⁄2 TB of liquid left.
  5. If reduced too much, stir 1 TB water into the sauce pan.
  6. Whisk in whole cream.
  7. Remove pan from heat and whisk 2 pieces of butter into the reduction.
  8. Set pan over low heat and continue whisking butter into sauce, a chunk at a time, allowing each piece to melt into the sauce before adding more.
  9. Remove sauce from heat and whisk in lemon juice.
  10. Taste and adjust seasoning, then strain through a fine sieve into a bowl. (This step is optional, I wanted a smooth texture and finish.)
  11. Serve immediately.

Important Notes

Adapted from Saveur Magazine

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All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

Classic Burre Blanc Sauce - Get the recipe from @basilmomma

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Filed Under: Recipes Tagged With: Burre Blanc, butter, family time, sauces, Sides

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