Gastronomixs

Beurre blanc

A slightly thickened sauce based on a gastrique and butter. 

Recipe makes one litre.

Beurre blanc

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Ingredients

200

g

Noilly Prat

500

g

white wine

2

 

shallots, sliced into 5mm rings

50

g

tarragon vinegar

1

 

bay leaf

1

sprig

thyme

5

 

white peppercorns

750

g

butter, cold

 

 

lemon juice

 

 

salt

 

 

cayenne pepper

Preparation method

  • Heat the Noilly Prat, white wine, shallot, tarragon vinegar, bay leaf, thyme, and peppercorns.
  • Bring to the boil and allow to reduce to a third of the volume.
  • Pass through a fine conical sieve.
  • Cut the butter into small cubes.
  • Mount the sieved gastrique with the cubes of cold butter.
  • Season to taste with lemon juice, salt, and cayenne pepper.

Serving suggestions

  • Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: use spices such as lime leaf, lemongrass, ginger, cloves, mace, saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.
  • Variation tip: mount the sauce with the liquid of the cooked shellfish and crustaceans.
  • Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.

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