Black Suce Blanc
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Black Suce Blanc
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Recipes
Alton Brown
Show:
Good Eats
Episode:
A Case for Butter
Level:
Intermediate
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
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Level:
Intermediate
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
Show:
Good Eats
Episode:
A Case for Butter
European Recipes
Sauce Recipes
Shallot Recipes
Vegetable
Dairy Recipes
Gluten Free
Quick & Easy
Highly Rated
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George H McMurray Jr April 26, 2021
Loved this delicious sauce on pan seared chicken breasts last night. Used what was on hand (a delicious Pinot Noir in lieu of white wine), cut quantities in half as it was just two of us and used the sauté pan the chicken was cooked in instead of a saucepan. While the pinot colored the sauce 'rouge' instead of 'blanc,' the sauce nonetheless had an an amazing complexity of flavors that complimented the chicken beautifully and actually looked lovely beneath a light dusting of chopped parsley. I think it's important to use a quaffable wine here and perhaps reviews that found the sauce too tart may have used too dry a wine.
I love this recipe. Easy enough for a beginner but tastes professionally prepared.
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12 tablespoons cold unsalted butter, cubed
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