How To Make The Perfect Beurre Blanc for Saucy Sophisticates
Made with KBS Seasoned Sea Salt
Beurre Blanc Sauce - meaning white butter - is as delicious as it is simple. Endlessly chic and adaptable this white sauce was popularized in the 60's and 70's when French chefs looked to create a lighter sauce for dishes. Highlighted by tart ingredients to counter rich fattiness Beurre Blanc can be added to anything from vegetables, fish, or pastas. This recipe, made with our best selling Seasoned Sea Salt Spice Blend, incorporates unlikely herbs like ginger root, celery, and garlic with traditional flavor.
Serves: Serving is for half a pint - which will go a long way.
Cook Time: 10 Minutes
Ingredients for Beurre Blanc Sauce:
- 4 Ounces dry white wine.
- 1 tablespoon vinegar.
- 1/2 finely chopped shallot.
- 1/2 stick butter.
- 3 tablespoons lemon juice.
- Season to taste with KBS Seasoned Sea Salt.
Directions for Beurre Blanc Sauce:
1.) Add wine, vinegar, and shallots into a medium saucepan and bring to a boil. Once bubbling immediately reduce to a simmer and let cook, whisking constantly until it has a thicker consistency.
2.) Make sure the butter is cold and add a quarter stick to the reduction. Butter should not dissolve right away - if it does it is not emulsifying into the reduction. If this happens add more butter and whisk away. Once the sauce is looking buttery and creamy add remaining quarter stick and continue to whisk.
3.) Once the sauce consistency looks right add several dashes of KBS Seasoned Sea Salt to taste. Pour over your desired meal and enjoy!
- Tags: Seasoned Sea Salt
- Richard Fickhesen