Beurre blanc
- Portion size: Serves 6
- Prep time 5 min. Cook time 45 min
- Difficulty: easy
Learn how to make beurre blanc with this recipe from chef Adam Byatt. This classic rich and buttery French sauce is perfect with asparagus or fish.
Adam says: “A delightfully rich sauce, beurre blanc is brilliant with poached fish and veg. My version has an underlying sweetness, but if you’d prefer more acidity, use cider vinegar instead of chardonnay.”
“This recipe is the same one used at my restaurant, Trinity. We add lots of lovely things such as shallots, pickled dulse, chives and trout roe, but even just some finely chopped chives will finish it off perfectly. It’s the classic sauce with asparagus, or add chopped basil and serve with a roasted piece of sole or cod.”
Next, master Adam’s peppercorn sauce recipe for your next steak night.
Ingredients
- 125ml chardonnay vinegar (or cider vinegar, see introduction)
- 175ml dry white wine
- 1 small onion, sliced
- 2-3 black peppercorns
- ½ tsp sea salt flakes
- 80ml double cream
- 250g salted butter, chopped into 2cm cubes
To finish (optional)
- Trout roe
- Finely chopped chives, dill and shallots
- Pickled dulse seaweed
Method
- Add the vinegar, wine, onion, peppercorns and salt to a large saucepan over a medium heat. Cover with a cartouche (see Know-how), then leave to
simmer gently and reduce until almost entirely dry – there should be no more than 1 tbsp liquid in the pan. This will take around 30 minutes. - Discard the cartouche, pour in the cream, boil for 2 minutes, then start incorporating the butter, bit by bit, whisking in each addition before adding the next. You should be left with a thick, golden sauce.
- Strain the sauce through a fine sieve into a clean pan. Add the trout roe, herbs, shallots and seaweed to finish (if using), then serve.
Nutrition
- 396kcals Calories
- 41g (26g saturated) Fat
- 0.6g Protein
- 0.8g (0.7g sugars) Carbs
- 0g Fibre
- 0.8g Salt
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