Beurre blanc
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93 rates
Preparation : 5 min
Cooking : 8 min
Total time : 13 min Rest : 0 min
1 bowl
100 ml dry white wine
1 tbsp distilled vinegar
1 pinch salt
1 pinch pepper
250 g cold butter
30 ml water
2 shallots
Associated products
Tips
For a spicy version, add a tsp of curry and chopped tarragon leaves. This sauce is generally served with fish. For a red butter version, replace the white wine with a red Côtes du Rhône, or similar.
RECIPE STEPS
1
Cut the shallots in two then put them in the metal bowl.
Run the program.
- 2 shallots
Expert
00:20 / 13 / __°C
2
Scrape the shallots into the centre of the bowl, add the white wine, vinegar and water; season to taste.
Remove the cap and run the program.
- 100 ml dry white wine
- 1 tbsp distilled vinegar
- 1 pinch salt
- 1 pinch pepper
- 30 ml water
Expert
05:00 / 5 / 100°C
3
Cut the butter into small dices.
Run the program.
Gradually add the butter through the opening, whilst the program is running.
- 250 g cold butter
Expert
03:00 / 5 / 60°C
4
If the sauce is not smooth, add a little water and run the program.
Expert
00:30 / 18 / __°C
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
