Butter sauce - what could be better? This complex and smooth classic French sauce is an impressive addition to seafood, chicken or roasted veggies.
Ingredients + Preparation
- Shallot (One, minced)
- White wine (1/4 cup)
- White wine vinegar (1/4 cup)
- Heavy whipping cream (3/4 cup)
- Butter (150 g or ~1 1/2 sticks)
- Salt & pepper (1/4 tsp each)
1. On medium-high heat cook shallot, white wine and vinegar in saucepan at a rolling boil, stirring frequently.
2. Cook until the liquid has reduced substantially and is syrupy, about 5 minutes.
3. Add the cream and cook for 1-2 minutes, until the liquid is hot enough to melt butter. Drop the heat to medium.
4. Add in the butter 2 tbsp at a time, stirring continuously.
5. Once all the butter is added, remove from heat and season with salt & pepper to taste.
6. Pour the sauce through the sieve into your serving dish, pressing against the sides to move it through.
7. Serve immediately.
Pair based on main
You'll likely be serving this sauce with seafood or mild veggies. As such you can lean towards a dry white, see if you have anything good locally!
Definitely don't drink the same wine you're using to make the sauce, as you only need a cheap cooking wine for the burre blanc, as most of the flavors mellow or cook out. You'll want something a bit nicer with the food!
Tips + Tricks
- When adding the butter make sure the heat isn't too high, as this can cause the sauce to split. It should be just warm enough to melt the butter but not bubbling.
- This sauce is all about the balance between acid (wine, vinegar) and fat (cream, butter). The trick is finding the right balance between the two so that neither dominates.
While this sauce is delicious, it's high in saturated (bad) fats, so eat this only occasionally and serve the main with a side of high-fiber veggies (peas, broccoli, beans) or a whole grain to help aid digestion.