Beurre Blanc is a classic French sauce that means "white butter". It's especially tasty on servings of steamed fresh vegetables or drizzled over chicken or white fish that has been roasted in a pan or poached.
Instructions
A French Accent That's Easy to Master
1. Mince one shallot and place in a medium saucepan with the white wine and white wine vinegar. While gently stirring, cook over medium heat until the mixture has been reduced to the equivalent of two tablespoons. This should take about six minutes. Turn down the heat and allow the mixture to cool a little bit before adding the next ingredient.
2. Slice the stick of butter into 1/2 inch cubes. With the burner now on low heat, add a few of these butter cubes at a time and whisk them into the shallot/wine/vinegar reduction you have made. Each batch of butter cubes should be pretty much emulsified before adding the next batch.
3. Chop one tablespoon of Italian parsley.
4. Add the chopped parsley, as well as a dash of salt and white pepper and stir until well blended. This will yield approximately 1/2 cup of Beurre Blanc sauce.
5. Ladle, in moderation, over steamed vegetable dishes, chicken or white fish.
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