Sauce beurre blanc
This delicious sauce originates from the Loire Valley.
Sauce beurre blanc | |
---|---|
Purple asparagus in Beurre blanc sauce | |
Servings: | Serves 4 |
Calories per serving: | 477 |
Ready in: | 20 minutes |
Prep. time: | 5 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 16th March 2013 |
Best recipe reviewExquisite! 4.8/5 A pleasure to eat and a pleasure to look at |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1 small onion, finely chopped
- 90ml white wine vinegar
- 250g unsalted butter, chilled and chopped into small pieces
Method
- Cook the onion in the vinegar in a small pan until there are only 4 tablespoons mixture remaining.
- Strain and discard the onion.
- Return the vinegar to the pan.
- With the vinegar on a very, vey low heat, gradually add the small pieces of butter and whisk constantly.
- The butter should make a thick sauce.
Recipe source
- Classic French Cooking by Elisabeth Luard (ISBN 1840727241)
Chef's notes
Should the sauce curdle, pour it out of the pan and start again by whisking it little by little into a tablespoon of boiling water.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours weβve shared over the years. Dive in and discover your next favorite mealβone picture at a time!
#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling