Make the best beurre blanc with this recipe from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares the perfect sauce and gives tips on how to get the perfect flavour.
“A classic to serve with seafood and fish. At Le Gavroche, we often serve beurre blanc with simply cooked turbot and chives. Although it’s not a cream-based sauce, a little cream helps the butter emulsify.”
Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.
Ingredients
- 100ml dry white wine (see Tips)
- 1 tsp white wine vinegar
- 2 shallots, finely chopped
- 50ml double cream
- 200g cold unsalted butter, cubed
Method
- Put the wine, vinegar and shallots in a heavy-based saucepan, bring to the boil and reduce by half. Add the cream and boil for 1 minute, then lower the heat and gradually whisk in the cubes of cold butter. Taste and season with salt and pepper.
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