Sous Chef Paul Morgan wanted to share our Beurre Blanc recipe with you! It is such a versatile recipe that can transform your dish from good to great!
We currently use a variation of this on our Pecan Crusted Trout at dinner! This is a great sauce for fish, seafood, poached eggs or vegetables.
Ingredient List:
- 1lb unsalted butter, cut into 1tbsp pieces (keep cold)
- 1 cup white wine (Good wines for the reduction (or au sec, meaning “nearly dry”) include Chablis, Sauvignon Blanc or Chardonnay, but any drinkable dry white will do. For a deliciously luxurious beurre blanc, try making it with leftover Champagne.)
- 1 chopped shallot
- 1 tsp whole black peppercorns
- 3-4 sprigs of thyme
- 1/2 cup heavy cream
- 1 tsp lemon juice
- salt to taste
Equipment List
- Heavy bottom saucepan
- whisk
- chiniox
Step 1:
Heat white wine, shallot, peppercorns & thyme in saucepan. Whisk until the liquid boils. Turn to low heat and simmer until liquid is reduced by half.
Step 2:
Once wine is reduced, whisk in heavy cream until incorporated.
Step 3:
Add in butter 1 TBSP at a time. Whisk together until melted and well blended. Gradually start to add larger quantities of butter after a minute or so of whisking. Make sure to keep whisking so the sauce does not break.
Step 4:
The sauce is finished when it’s nappe (at which it is thick enough to coat the back of a spoon).
Step 5:
Next pour sauce through a chiniox into desired container. You can also use a strainer. We just want to separate the sauce from the thyme, shallot and peppercorns.
Step 6:
Finally, add in lemon juice and salt. Taste & adjust.
