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.
- 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
- Heavy bottom saucepan
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.
Once wine is reduced, whisk in heavy cream until incorporated.
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.
The sauce is finished when it’s nappe (at which it is thick enough to coat the back of a spoon).
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.
Finally, add in lemon juice and salt. Taste & adjust.