Beurre Blanc (White Butter Sauce)

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.

Ingredients

• 1 tablespoon butter
• ¼ cup finely chopped shallots
• 3 tablespoons white-wine vinegar
• 2 tablespoons dry white wine
• ⅓ cup heavy cream
• Salt to taste, if desired
• 8 tablespoons butter, cut into 12 pieces

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    156 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 47 milligrams cholesterol; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one cup

Preparation

1. Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
2. Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

20 minutes