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Home › How To Make A Beurre Blanc Sauce | Video

How To Make A Beurre Blanc Sauce | Video



In this episode, learn how to make one of the most classic and delicious sauces around, beurre blanc.

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.

7 comments

July 10, 2011 - 5:53pm
#2
esavitzky
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My Third Attempt Worked
Finally got the beurre blanc sauce to  emulsify.  Partly because I focused on it this time as opposed to being distracted with a couple of other things going on at the same time and partly because I used some cream in the sauce.  I have seen this referred to "training wheels" for beurre blanc, but it worked for me without having to get xantham gum.

Thanks for the recipe

Elliot
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July 10, 2011 - 6:32pm
#3
Jacob Burton
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Ouch! Cream in the beurre
Ouch! Cream in the beurre blanc crying.

Don't worry, you'll get there. I've broke many beurre blancs before I could consistently get them to emulsify. I would be willing to bet that you're not reducing your liquid enough.

Some Things To Keep In Mind:

  • Make sure that the butter is cold and in large chunks.
  • Add the next chunk of butter before the previous one is completely melted.
  • Swirl and/or whisk constantly.
  • Pull off of the heat before your last pat of butter is completely dissolved.
  • There are a lot of professional cooks that struggle with this technique. With time and practice you'll get it down.
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July 10, 2011 - 6:45pm
(Reply to #3) #4
esavitzky
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OK I promise no cream next time.
Did everything you suggested above.  Keeping my fingers crossed I can go sans cream next time.

Elliot
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November 11, 2011 - 6:25am
#5
CJ
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I need help understanding a word
Chef Burton:  You mentioned that you want to reduce the wine in the sauce until it is nearly dry and used a word but I could not make it out.  It sounded like you said "off set"  What is this word?
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November 11, 2011 - 9:47am
#6
Jacob Burton
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The word is "au sec" which is
The word is "au sec" which is a french term that means almost dry.
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November 26, 2011 - 3:03pm
(Reply to #6) #7
CJ
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Au sec
Got it!!  This stuff is so cool.
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January 8, 2012 - 10:54pm
#8
md_massimino
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great vid
This sauce was my nemesis, more than hollandaise.  Reducing the wine enough was the final trick, glad you emphasized that point.
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