Beurre Blanc

Ingredients for Beurre Blanc

Instructions for Beurre Blanc

To prepare the Beurre Blanc recipe, please follow these instructions:

Vinaigre, white wine and mustard onion come in a small pot and let it all boil well without coloring until there is only approx. 1/3 left.

Remove the pot from the heat. Whip a couple of lumps of cold butter into the saucepan and when these have become soft, a little extra lump of butter is brought in and whipped with whipping.

The saucepan is now put on very low heat while still whipping, after which the rest of the butter in small lumps comes in as the previous pieces have become creamy. The sauce must be thick and ivory colored like hollandaise.

The pot is taken from the heat as soon as all the lumps of butter are whipped in the sauce and a second is whipped again.

The sauce is seasoned with salt and freshly ground pepper and poured into a well-heated bowl and served.