Beurre Blanc

Ingredients

• •2 medium shallots, finely minced
• •1/2 cup dry white wine (such as Muscadet or Sauvignon Blanc)
• •1/4 cup white wine vinegar
• •2 tablespoons heavy cream
• •1/2 pound (2 sticks / 225 g) cold unsalted butter, cut into 1/2-inch cubes
• •1/4 teaspoon fine sea salt
• •1 pinch white pepper

Directions

1. 1Combine the minced shallots, white wine, and white wine vinegar in a small heavy-bottomed saucepan over medium-high heat.
2. 2Bring to a boil and reduce until only about 2 tablespoons of syrupy liquid remain and the shallots are nearly dry, about 5 to 7 minutes.
3. 3Add the heavy cream and reduce by half, about 1 minute; the cream stabilizes the emulsion.
4. 4Reduce heat to the lowest possible setting — the pan should be warm but not sizzling.
5. 5Begin whisking in the cold butter cubes two or three at a time, adding the next pieces only after the previous ones are nearly incorporated; the sauce should look creamy and opaque throughout.
6. 6Continue adding butter off and on low heat, moving the pan on and off the burner as needed to keep the temperature between 160°F and 180°F (71–82°C) — never let it boil.
7. 7Once all butter is incorporated, season with salt and white pepper, then strain through a fine-mesh sieve if a smooth sauce is preferred or leave the shallots in for texture.
8. 8Serve immediately or keep warm in a bain-marie (a bowl set over warm, not simmering, water) for up to 30 minutes, whisking occasionally.

💡 If the sauce breaks, whisk a tablespoon of cold water or cream in a clean warm pan and gradually whisk the broken sauce back in.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.