Beurre Blanc (White Butter Sauce)

Mise en Place

• Cutting Board
• Chef Knife
• 2 Qt saucepan
• Whisk
• Fine Mesh Strainer
• Bowl to strain into
• Small Ladle or Spoon
• Measuring Cup (1 cup)

Finishing Flavors

• 1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
  • 127 Blend would be Best for Steaks, Broccolini, Baked Potato
  • Togarashi would be Best for Fish, Shrimp, Oysters
  • BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
  • Wing Blend would be Best for Calamari,  Octopus, Chicken

Tips & Tricks

1. This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
2. We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
3. We use Chardonnay due to its buttery flavors and notes.
4. Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!​

Meter: Medium
Yield: 1 Cup
Time: Prep 5 minutes.  Cook time 20 minutes. Finish time 10 mins

Ingredients

• 1 Shallot
• 1 Tablespoon Black Peppercorn
• 1 Sprig of Fresh Thyme
• 1 Bay Leaf
• 1 Cup White Wine (Chardonnay)
• 1 Fluid Ounce Heavy Whipping Cream
• 2 Sticks Butter (Unsalted) Cold

Directions

1. Take butter out of paper, with a sharp knife cut into small squares.  Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
2. Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
3. Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
4. Place sliced shallot into the 2Qt Pot.
5. Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
6. Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
7. Turn on Burner to Medium Heat – Place 2Qt Pot on top.
8. Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
9. About 1 oz remaining – tip the pan backwards to gauge how much is left.
10. Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
11. Reduce heavy cream, by half.
12. Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
13. Pull Butter from Refrigerator.
14. This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
15. While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
16. Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
17. If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
18. Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
19. Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
20. Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
21. This is your classic Beurre Blanc
22. You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
23. We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
24. Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
25. Keep this sauce warm – roughly 120F.
26. You can use a water bath for the holding of the finished sauce.  Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
27. Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.
28. Whisk often so a skin does not form.