Place wine, vinegar and shallots into a small saucepan and bring to a boil. Reduce to simmer and cook until liquid has reduced by half, leaving at least 3 tablespoons of liquid in the pan. Strain the liquid and return it to the pan set on low heat.
Add the tablespoons of butter to the pan one at a time, vigorously whisking into the liquid after each addition to emulsify. Repeat until all of the butter is incorporated and the sauce is light in colour.
Remove from heat. Season with salt and a squeeze of lemon. Stir in chopped herbs. Serve immediately or cover surface with wrap to keep warm while meal cooks.
Herbed Beurre Blanc
Ingredients
½ cup dry white wine
¼ cup white wine vinegar
2 shallots, diced
8 tablespoons butter
sprinkle kosher salt
squeeze of lemon (about 1 teaspoon)
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
Directions
Place wine, vinegar and shallots into a small saucepan and bring to a boil. Reduce to simmer and cook until liquid has reduced by half, leaving at least 3 tablespoons of liquid in the pan. Strain the liquid and return it to the pan set on low heat.
Add the tablespoons of butter to the pan one at a time, vigorously whisking into the liquid after each addition to emulsify. Repeat until all of the butter is incorporated and the sauce is light in colour.
Remove from heat. Season with salt and a squeeze of lemon. Stir in chopped herbs. Serve immediately or cover surface with wrap to keep warm while meal cooks.
Herbed Beurre Blanc
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A reduction of shallot-infused white wine and white wine vinegar whisked into a light sauce with butter and a pop of lemon…
This HERBED BEURRE BLANC can help your best meal taste ever better!
One of the easiest, yet often overlooked, ways of adding interest to a main course or favourite vegetable dish is to serve it with a flavourful sauce. A well prepared sauce is also a solid way of elevating the appearance of a dish to make it more appetizing. This HERBED BEURRE BLANC is an essential sauce that offers lots of opportunities for pairing with fish, seafood, poultry and simple vegetable sides.
Before we detail a few things about it, how about an invitation to check out some of our other sauce recipes? You have two options for trying your hand at EGGS BENEDICT; this classic HOLLANDAISE SAUCE or our ready-in-under-five-minutes HOLLANDAISE HACK. Lots of people love this MORNAY SAUCE, especially when CROQUE MONSIEUR is in the works. Finally pasta lovers frequently tell us how this MARINARA SAUCE is the best they’ve ever had. Wanna get saucy? We’ve got lots of ways to help!
Let’s get back to the sauce at hand:
INGREDIENTS
Everything needed to make this light but flavourful sauce should be readily available at your local grocery store. Many of them are also used in some of our other salad dressing recipes, so we suggest keeping them on hand. Check out our SALAD COLLECTION for inspiration on using them in other recipes.
CLASSIC
The combination of white wine, white wine vinegar and shallots is a classic often used in French cuisine. If it sounds familiar, you may be remembering it from the very first step of making a SAUCE BÉARNAISE. For this recipe, the trio is reduced to a pinkish concentrate that gives the sauce much of its tangy favour.
BUTTER AND HERBS
Traditionally a BEURRE BLANC is the result of emulsifying butter in the wine, vinegar and shallot reduction. The key to making it successfully is to vigorously whisk the butter on a very low heat to prevent the sauce from separating. We then took our perfectly prepared sauce and added in three of our favourite fresh herbs: chives, parsley and dill. This adds a wonderfully fresh flavour and aroma to the sauce. But by all means, you can make it without the herbs if you’re so inclined.
TO ENJOY
This sauce was crafted to accompany our GRILLED WHOLE RAINBOW TROUT recipe. It helped turn a favourite fish dish into something that made our taste buds jump for joy. Though it’s fabulous with trout, this saucy story doesn’t end there. We’re happy to report it also goes well with our POACHED SALMON and our EASY ROAST CHICKEN and BUTTERED VEGETABLES.
Include HERBED BEURRE BLANC into your next meal plan, you’re sure to enjoy!
Place wine, vinegar and shallots into a small saucepan and bring to a boil. Reduce to simmer and cook until liquid has reduced by half, leaving at least 3 tablespoons of liquid in the pan. Strain the liquid and return it to the pan set on low heat.
Add the tablespoons of butter to the pan one at a time, vigorously whisking into the liquid after each addition to emulsify. Repeat until all of the butter is incorporated and the sauce is light in colour.
Remove from heat. Season with salt and a squeeze of lemon. Stir in chopped herbs. Serve immediately or cover surface with wrap to keep warm while meal cooks.
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