Beurre Blanc Sauce

Von RecipeTin Eats · 15 Min.

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Zubereitung

1. Simmer the diced shallot, white wine and white wine vinegar over medium heat until about 2 to 3 tablespoons of liquid remain (roughly 5 minutes once simmering).
2. If using cream, add it now and simmer again until reduced to 2 to 3 tablespoons of liquid.
3. Turn the heat to low and make sure the mixture never simmers.
4. Whisk in the cold butter one heaped tablespoon at a time, briskly and constantly, letting each addition melt before the next (about 5 minutes in total).
5. Add the salt at the end, then keep whisking until the sauce is slightly thickened, pale yellow and lightly coats the back of a spoon.
6. Strain through a fine sieve into another small saucepan, pressing on the shallot to extract its flavour.
7. Keep the sauce on the lowest heat on your smallest burner so it stays warm but never hot, then serve immediately.

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