How to Make Beurre Blanc

(gentle electronic music)

[Narrator] Making beurre blanc.

Beurre blanc is a white wine and butter sauce

that's a delicious complement

to many seafood dishes.

We'll start with finely chopped shallots,

white wine, and white wine vinegar

in a heavy sauce pan over moderate heat.

Leave the mixture uncovered,

and bring it to a boil for five minutes.

By this time, the liquid should take on

a syrupy texture,

and will have reduced by about three quarters.

This looks about right.

Now, we'll whisk in a small amount

of heavy cream.

The cream is optional,

but it makes the sauce more stable.

Next, we'll add salt and white pepper

and boil the mixture for one minute.

Now, we'll reduce the heat to moderately low

and add three tablespoons of chilled butter

while whisking constantly to incorporate it.

It's important to have the butter cold

so that the sauce doesn't separate.

Because this sauce tastes mostly like butter,

it's important to use very fresh,

good quality, unsalted butter.

Reduce the heat to low,

and add the remaining butter

a few pieces at a time.

Be sure to whisk constantly,

keeping the pan in constant motion

so that the sauce doesn't separate.

You'll want to add more butter

before the previous pieces

have completely melted.

If the sauce starts to look oily,

then it's gotten too hot

and started to separate.

Remove the pan from the heat,

and continue whisking

until all of the butter is incorporated.

For a smoother, silkier sauce,

you can strain it through a medium mesh sieve

and discard the shallots.

It's best to serve the sauce immediately

because chilling beurre blanc ruins the consistency.

This one is perfect to top off

our lovely poached bass.

(gentle electronic music)