Next time you plan a lobster dinner, make sure to make this delicious beurre blanc ("white butter") to go with it. The buttery white wine sauce is the perfect pairing to your favorite fish and seafood dishes as well as vegetables.

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

total:
20 mins
Servings:
8
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small stainless-steel saucepan (aluminum can react with the vinegar and cause curdling) combine the wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until almost all of the liquid has evaporated. Stir in the cream. Bring to boiling; boil about 1 minute to reduce the cream slightly. Reduce heat to medium-low.

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  • Using a wire whisk, stir in the butter, one piece at a time, allowing each piece to melt before adding the next. Allow about 8 minutes. If desired, strain sauce. Season to taste with salt and white pepper. Serve over fish or vegetables.

Lemony Beurre Blanc

Prepare as directed, except substitute lemon juice for the vinegar. If desired, garnish with lemon zest.

Creamy Mustard Sauce

Prepare as directed, except whisk in 2 tsp. Dijon-style mustard before serving.

Nutrition Facts

174 calories; total fat 19g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 51mg; sodium 41mg; potassium 23mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 0RE; vitamin a 583IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.
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