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Buerre Blanc Sauce

How to prepare Buerre Blanc Sauce

Difficulty level:     

Serves 2

The translation of Beurre Blanc sauce is “White Butter” and this is a versatile sauce that compliments any type of fish. It is excellent with ORA King Salmon, with Lobster Tails, Scallops and Sea Bass to name a few. This sauce preparation is considered an expert level of cooking, try it today to enhance your culinary skill set!

~ Buerre Blanc Sauce ~ 
1 lb. unsalted butter
1 Tbs. minced shallots
1/2 cup lemon juice
1/2 cup white wine
1 cup heavy cream
1 tsp. kosher salt
1/4 tsp. ground white pepper

How to prepare your Buerre Blanc Sauce 

  1. Cut the butter into 16 equal cubes and reserve 1 cube to sautee the shallots. 
  2. In a medium sized nonstick pan, put 1 cube of butter in the pan over medium heat.
  3. Once butter melted, add shallots to the saute pan and sweat over medium heat until translucent, about one minute.
  4. Add lemon juice and white wine and bring to a boil.
  5. Reduce heat until liquids are reduced by half.
  6. When liquid is reduced, add the heavy cream and bring to a simmer before reducing by half one more time.
  7. Slowly whisk in remaining butter 1 cube at a time while creamy liquid is simmering over medium heat.
  8. When all of the remaining butter is whisked into the sauce turn the heat off, transfer to a container and hold in a warm water bath until you are ready to use the sauce.

    How to assemble your dish 

    1. Place your protein over any side dish.
    2. Generously pour Buerre Blanc Sauce over and enjoy.

    Tip from the chef: When you are slowly whisking the butter in, make sure to not allow it to boil as the butter will separate from the liquids if it gets too hot. 

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