Sauce Beurre Blanc - White Butter Sauce
My first introduction to this beautiful Sauce Beurre Blanc was at my Chef School training. We got to know all the French cooks and the French Cuisine really fascinated me. Until today, I am very fond of the French Cooking. This lovely Sauce Beurre Blanc- also known as White Butter Sauce originates from France. It is very similar to Hollandaise Sauce, but different. The vinegar, white wine, onion and spices makes this a lovely tasty sauce. It is delicious with fish, especially Salmon.
Ingredients
- 100 ml white vinegar
- 150 ml good quality white wine such as Chardonnay
- ½ onion, finely chopped
- 1 bay leaf
- 6 loose black peppercorns
- 250 ml fresh cream
- 250 g diced, cold butter
Method
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Place the white vinegar, white wine, onion, bay leaf and black peppercorns in a sauce pan, bring to the boil and reduce into a syrup
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Add the cream and let the sauce reduce further by half
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Add the diced, cold butter slowly, remove the sauce pan from the heat and whisk until fully emulsified, Strain the sauce through a sieve to discard the onions,bay leaf and pepper corns
