BURRE BLANC

Butter sauce - what could be better? This complex and smooth classic French sauce is an impressive addition to seafood, chicken or roasted veggies.

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SERVINGS

5-6

TIME

20 minutes

DRINK PAIRING

Pair based on main

MUSIC PAIRING

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)

Instructions

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.

Sens Sips

Two Wine Cups

Pair based on main

Look local!

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!

Sens Toolkit

Recibeats

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La musique ç'est la nourriture pour l'âme.

Musique

Feeling something different?

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.

Mama's Wisdom

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.

Mama Wulf

Marta De Wulf is a dietitian with over 25 years experience helping people explore and appreciate the link between food and personal wellbeing.

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