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Beurre blanc (Classic French butter sauce)

Beurre blanc (Classic French butter sauce)

Based on 2 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌

Ingredients

2Servings
100 g
shallots
100
button mushrooms
1 tbsp
vegetable oil
1 cloves
garlic
20 ml
dry vermouth
150 ml
white wine
½ l
vegetable broth
allspice berries
5
white peppercorns
½
bay leaf
½ sprig
thyme
½ tbsp
sugar
100 g
unsalted butter (cool)
150 g
cream
¼
lemon
salt
MetricImperial

Utensils

cutting board, knife, large pot, cooking spoon, sieve, bowl, citrus press

Nutrition per serving

Cal546
Fat53 g
Protein5 g
Carb11 g
  • Step 1/ 3

    • 100 g shallots
    • 100 button mushrooms
    • 1 tbsp vegetable oil
    • 1 cloves garlic
    • cutting board
    • knife
    • large pot
    • cooking spoon

    Finely chop shallots and mushrooms. Heat vegetable oil in a large pot and sauté garlic, mushrooms, and shallots until translucent.

  • Step 2/ 3

    • 20 ml dry vermouth
    • 150 ml white wine
    • ½ l vegetable broth
    • allspice berries
    • 5 white peppercorns
    • ½ bay leaf
    • ½ sprig thyme
    • ½ tbsp sugar

    Deglaze with dry vermouth and white wine. Let simmer for approx. 3 min. Add vegetable stock, allspice berries, white peppercorns, bay leaf, thyme, and sugar. Let simmer until the liquid reduces by about half.

  • Step 3/ 3

    • 150 g cream
    • 100 g unsalted butter (cool)
    • ¼ lemon
    • salt
    • sieve
    • bowl
    • citrus press

    Use a sieve set over a bowl to strain the sauce. Add cream and cold diced butter to sauce and mix until melted and well-combined. Season with juice from half a lemon and salt. Enjoy!

  • Enjoy your meal!

    Beurre blanc (Classic French butter sauce)

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