Best 2 Chef Johns Beurre Blanc Recipes

Indulge in the culinary delight of beurre blanc, a classic French sauce that elevates any meal with its rich, buttery flavor and velvety texture. This versatile sauce pairs perfectly with various dishes, from succulent seafood like salmon or lobster to tender chicken or vegetables. Dive into the diverse recipes featured in this article, ranging from the timeless classic beurre blanc to innovative variations infused with herbs, citrus, or even red wine. Discover the secrets of crafting the perfect beurre blanc, ensuring a smooth and flavorful sauce every time. Elevate your cooking skills and impress your friends and family with this versatile and delectable sauce.

Let's cook with our recipes!

CHEF JOHN'S BEURRE BLANC

Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

½ 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
salt to taste
1 pinch cayenne pepper

Steps:

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

BASIC BEURRE BLANC

Basic Beurre Blanc image

This wine and shallot reduction sauce mixed with butter is usually served with fish.

Provided by Jay

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ tablespoons chopped shallot
1 bay leaf
6 black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1 ½ cups cold butter, cut into 1/2 inch pieces

Steps:

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g

Tips:

Use high-quality butter. The better the butter, the better the beurre blanc will be. Look for a butter with a high fat content (82% or higher) and a creamy, flavorful taste.
Clarify the butter before making the sauce. This will remove the milk solids from the butter, which can make the sauce grainy. To clarify butter, melt it in a saucepan over low heat until the milk solids separate and sink to the bottom of the pan. Then, skim off the milk solids and discard them.
Use a heavy-bottomed saucepan. This will help to distribute the heat evenly and prevent the sauce from burning.
Cook the sauce over low heat. Be patient and let the sauce simmer gently. If you cook it over high heat, it will be more likely to curdle.
Stir the sauce constantly. This will help to prevent it from curdling or burning.
Add the acid (wine, vinegar, or lemon juice) slowly. This will help to prevent the sauce from curdling.
Season the sauce to taste. Add salt, pepper, and any other desired seasonings to taste.

Conclusion:

Beurre blanc is a classic French sauce that is perfect for seafood, poultry, and vegetables. It is a simple sauce to make, but it does require a little bit of patience and attention. By following these tips, you can make a delicious and flavorful beurre blanc that will impress your family and friends.