Beurre blanc is that type of recipe that proves that less is more. Essentially composed of butter, wine and onion, it creates a velvety, bright and deep sauce, perfect to accompany fried, grilled fish or seafood. It is a traditional preparation of French cuisine that has been passed down from generation to generation precisely because of its simplicity and sophistication.
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Despite its fancy name, the preparation is accessible and quick, requiring only careful attention to heat and the tip of the emulsion. The result is a sauce that envelops the fish with lightness and a striking flavor, ideal for both a special lunch and an elegant dinner at home.
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See the full recipe:
Ingredients
- 1 small onion, finely chopped
- 100 ml dry white wine
- 250 g very cold unsalted butter
- Freshly ground black pepper
- Chopped green onion optional
- Optional trout roe
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
- In a heavy-bottomed saucepan, add the white wine and chopped onion.
- Place over low heat and reduce until almost dry, leaving only a moist bottom.
- Little by little add the cold butter cut into cubes, stirring constantly with a whisk.
- Always keep the heat low so that the butter emulsifies without separating.
- When the sauce is creamy and glossy, turn off the heat.
- Season with black pepper and finish with chives and, if desired, trout roe.
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