BEURRE BLANC
Learn the easy and fast method of making a Beurre Blanc at home. 
This recipe is an easy and fast method for making a Beurre Blanc at home. Also learn the difference between a Beurre Blanc and Beurre Nantais.
INGREDIENTS
200 g (7 ozs) Butter (salted or unsalted)
50 ml dry white wine
25 ml (0.87 fl oz) white wine vinegar
30 g (1.05 oz) shallots
50 ml (1.76 fl oz) cream (heavy cream)
Salt and white pepper to season
A pinch of cayenne pepper (optional)
NOTES
The shallots can be discarded or kept in the sauce, it’s up to you. If you keep the shallots, I would advise cooking them first in 50 ml fish fumet before the reduction process.
PROCEDURE
Cube the butter and keep it in the fridge until required.
Over high heat, bring the vinegar, wine and chopped shallots to a boil and continue boiling until only about ½ to 1 tablespoon of liquid remains.
Add the cream, and over medium heat, reduce the cream by half.
Turn off the heat, remove the cubed butter from the fridge and tip most of it into the pan. Whisk vigorously until the liquids emulsify.
Now, turn the heat back on to low and tip in the remainder of the butter and continue whisking vigorously until all the butter is melted. Turn the heat off again.
If desired, the shallots can be removed by passing the sauce through a sieve.
Season to taste with salt (but only if unsalted butter is used), white pepper, and if desired, cayenne pepper, and stir.
Serve immediately, or keep the sauce warm to serve later.
I really appreciate your videos a lot. Im American, but my Grandmother is French and we love bonding over our French heritage! Emma Kay
Well I'm gonna have to grow a small bed of shallots now! Thanks Stephane - that's parsley, tomatoes, leeks, onions, thyme, bay, tarragon and shallots - superb.Alison Borchers
I love this sauce. I use saffron in mine and put it over lobster tailCory Gene