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.
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.