|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 29g||145%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beurre blanc is a French sauce that is both light and creamy at the same time. The name means "white butter," and this recipe relies on the butter to create the silky texture and yellow color, while the lemon juice, white wine, shallots, and crème fraîche create a slightly tangy flavor. The crème fraîche may not be in the original recipe, but it adds a bit of flavor, ups the creaminess, and helps to stabilize the sauce. This velvety sauce is perfect spooned over poached fish, grilled chicken, or even turkey cutlets.
Gather the ingredients.
Add the crème fraîche and boil for an additional 2 minutes.
Lower the heat to medium-low. Add the butter, one cube at a time, and whisk, allowing each piece to fully dissolve before adding the next one.
When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
Season the beurre blanc sauce with salt and pepper and serve immediately.
- If you need to make the sauce ahead of time, keep it warm over very low heat, whisking every so often to keep the emulsion intact.
- Make sure to lower the heat before adding and whisking in the butter; if the heat is too high, the butter will melt too quickly, and the sauce will not thicken properly.
- For added flavor and color, sprinkle capers atop the finished dish.
What's the Difference Between Beurre Blanc and Hollandaise?
Although both are yellow-colored French sauces, beurre blanc and hollandaise are different from each other and used to dress different foods. Whereas the main ingredient in beurre blanc is butter, hollandaise is known for including raw egg yolks, which are whisked along with lemon juice in a double boiler; melted butter is slowly added in until the mixture is thick. Hollandaise is the quintessential sauce for the brunch-favorite eggs Benedict, while beurre blanc makes its presence on the dinner table.