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 review Exquisite! 4.8/5 A pleasure to eat and a pleasure to look at Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small onion, finely chopped
• 90ml white wine vinegar
• 250g unsalted butter, chilled and chopped into small pieces

Method

1. Cook the onion in the vinegar in a small pan until there are only 4 tablespoons mixture remaining.
2. Strain and discard the onion.
3. Return the vinegar to the pan.
4. With the vinegar on a very, vey low heat, gradually add the small pieces of butter and whisk constantly.
5. 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.

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