Sauce Beurre Blanc

Sauce Beurre Blanc

If your cooking any decent fish or vegetable dish you really need to know your beurre from your beer and this sauce is a sound foundation for a whole host of delightful dishes so it is well worth getting to know the principles involved. 

serves 6-10

ingredients

6 tbsp of whitewine vinaigre

10 crushed black pebercorns

1 large chopped charlotte onion

1.5 dl dry white wine

1 dl cream or creme fraiche

250g unsalted butter

salt & pepper

Method

Boil up in a pan, the vinaigre, peppercorns and white wine and reduce to half. Add the cream and bring to the boil. Add the butter slowly and simmer (do not boil) slowly. Flavour with salt & pepper. Strain the sauce and serve when convenient.

Sauce Beurre Blanc is a basic sauce for a lot of vegetable and fish dishes. You can add chopped chives, parsley, garlic, tarragon, basil. In fact you are only limited by your imagination!