White Butter Sauce (Burre Blanc)
Note: Makes approximately 1 cup.
Ingredients
| Ingredient | Standard | Standard Unit | Weight 1 | Unit 1 | Weight 2 | Unit 2 |
|---|---|---|---|---|---|---|
| Vinegar White Wine | 2.5 | Tbsp | ||||
| Wine Dry White | 2.5 | Tbsp | ||||
| Shallots (Minced) | 1 | Tbsp | ||||
| Butter Unsalted | 18 | Tbsp | 254 | g | 9 | oz |
| Salt | .5 | Tspn | ||||
| White Pepper Ground | .125 | Tspn |
Objects
| Object | (Optional) |
|---|---|
| Saucepan | No |
Instructions
- Cut butter into 1 Tbsp (14g) chunks
- Combine vinegar, wine, shallots, 2 butter chunks (2Tbsp, 28g), boil until size is ~1.5 Tbsp
- Whisk butter into sauce 1 at a time, no boiling.
- Strain.
Eating Now
- Keep warm.
Prep for Eating Later
Not recommended.
- Chill
Eating Later
- Mix into hot liquid (wine, meat drippings or cream)