Authentic Beurre Blanc Recipe by Chef John

Ingredients

• 0.5 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream
• 2 teaspoons very finely minced shallots
• 4 ounces cold unsalted butter, cut into 1-inch cubes
• 1 pinch cayenne pepper
• salt to taste

Instructions

1. Prepare all ingredients for the beurre blanc sauce.
2. Combine white wine, lemon juice, cream, and minced shallots in a saucepan. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer until the liquid reduces by approximately 75%, about 4 to 5 minutes.
3. Lower the heat to the lowest setting and whisk in 2 cubes of cold butter. Continuously move the butter until it melts completely. Add a few more cubes, whisking constantly to ensure the butter emulsifies into the wine-lemon juice mixture.
4. Gradually add the remaining cold butter, a few cubes at a time, whisking until the sauce achieves a thick, luxurious texture, approximately 4 to 6 minutes.
5. Remove the saucepan from the heat. Season the beurre blanc sauce with a pinch of cayenne pepper and salt to taste.

Nutrition

• Calories: 255 kcal
• Fat Content: 26 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 47 mg
• Protein Content: 1 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g