Beurre Blanc | Classic French Butter Sauce | How to Make a Beurre Blanc Sauce | Easy Butter Sauce

Just like I made it at Le Cordon Bleu, Paris. Indulge your senses in the exquisite flavors of French cuisine with this guide to crafting the perfect Beurre Blanc sauce. In this video recipe, I’ll take you on a culinary journey through the enchanting world of buttery richness and delicate acidity.
Join me as I unravel the secrets behind this classic French sauce, renowned for its velvety texture and sophisticated taste profile. From selecting the finest ingredients to mastering the technique of emulsification, I will walk you through each stage with precision.
Prepare to be captivated as you witness the magic unfold, from gently simmering shallots, white wine vinegar and white wine to whisking in cold butter one luxurious pat at a time. With insightful tips and tricks along the way, you’ll gain the confidence to recreate this culinary masterpiece in your own kitchen with ease.
Whether you’re hosting an elegant dinner party or simply craving a taste of culinary finesse, this Beurre Blanc sauce recipe promises to elevate any fish dish to gastronomic perfection. So, grab your apron and join me on a culinary adventure that’s sure to tantalize your taste buds and impress even the most discerning palate. Bon appétit!

👉📖The Sauce and Gravy Channel “Sauces Made Simply” cookbook will be out in July – I will add a link for you to purchase it once it has been published. Thanks in advance for all of your support!

Beurre Blanc Ingredients:

1 shallot
1 tbsp or 15ml white wine vinegar
5 tbsp or 75ml white wine
1 tbsp or 30ml cream
1/2 cup or 114g butter cold
Salt and pepper to taste

Makes 1/2 cup or 125ml

Chapters

0:53 Prep work
1:25 adding the shallots to the pan
2:14 pouring in the cream
2:33 adding the butter
3:26 finished sauce

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Equipment Used (Amazon Affiliate Links)
– Wusthof Classic High Carbon Stainless Steel Cook’s Knife – https://amzn.to/3sCTcgo
– Calphalon Triply Stainless Steel 10-Inch Omelet Pan – https://amzn.to/3CfAM8v
– Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10″, Black – https://amzn.to/35ubEz1
– Maredash Mini Glass Bowls for Kitchen Prep – https://amzn.to/3Mm2XY3
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Welcome to The Sauce and Gravy Channel. Johnny Mac here, the Gravy Guy. Get ready. You’re in for a real treat. I’m going to show you an easy to make classic french butter sauce recipe. So let me quickly walk you through how to make a beurre blanc sauce. And you know what? This is the exact same recipe that I learned in Paris, France as a student at Le Cordon Bleu. Really quick, before we begin, if you haven’t heard already, I am publishing a cookbook. "Sauces Made Simply". It’ll have 70 of the top sauce and gravy channel recipes. Once it’s published, I’ll put links in the description sections of the videos as well as on The Sauce and Gravy Channel website. If you’d like to purchase a copy, it should help out the channel. Keep it alive as well as step up your game and make your sauce making a whole lot easier. Thank you for all of your support and remember to keep whiskin’ y’all. For your convenience, I’ll put a list of the ingredients used for this recipe in the description section below. So let’s begin. Shall we start off with a little bit of prep work? Nothing too complicated here. Round up your blade and a board. Snag one shallot and finely dice it. So that’s it. Nothing too complicated. Round up all the other ingredients and fry up some fish. I happen to be using some tilapia filets that have been seasoned with salt and pepper and lightly dredged in flour and fried up in a neutral oil. Once cooked, remove the fish and any excess oil from the pan. You’ll want a small amount, but not too much. Make sure to keep the bits and pieces of the fish in the bottom of the pan. That’s fond, that’s flavor. It’ll add deliciousness to your sauce. All right, time to make that beurre blanc. Drop in that shallot. At this point, you’re still working off heat. You haven’t turned that burner on just quite yet. Add one tablespoon or 15ml white wine vinegar and you’ll top this off with five tablespoons or 75ml white wine. I’m using a chardonnay. All of the ingredients for this step are in the pan. Now you can crank up that burner to medium to medium high heat. Take a spoon or a spatula and scrape the sides and bottom of the pan to release all of those bits and pieces of fish up and into the cooking liquid. This will add loads of flavor. After a minute or so, the liquid will be reduced and the shallot should be tender so you’re ready to move forward with the next step of the process. Hit the fridge. Round up two tablespoons or 30ml heavy cream. It’s also called whipping cream or double cream. Stir it in over low to medium heat. You definitely don’t want to burn or scald the sauce. Let it simmer slowly for approximately a minute to warm up and infuse flavor. Great work. You’re almost done. Time to turn off the heat and add cold butter. One stick of butter that’s half of a cup or 114 grams, cut up and chilled. You definitely want it cold. Add the butter off heat to the pan. In batches, you’ll use the residual heat of the pan to emulsify or more or less melt that or incorporate that butter into this sauce. Use a spoon or a whisk or you can just swirl the pan to help mix that butter in. Now would be a perfect time to smash that subscribe button. And don’t forget to hit the bell button to stay tuned to the latest and greatest sauce making tips and techniques. So check it out. This is the consistency you should be shooting for. It should be rich, creamy, thick, has loads of flavor. Make sure to taste it. Then you can adjust the seasoning. Can add a dash of salt or a touch of pepper if necessary. And that’s it. That’s all there is to it. Pretty simple. Right now you have a delicious beurre blanc that you can drizzle on your fish. Thank you for watching the sauce and gravy channel. I hope that you found this recipe helpful. If you did, share it with your friends. Don’t forget to hit that like button. I’ll see you on the next recipe. Until then, remember to keep whiskin’ y’all.