Make this buttery beurre blanc sauce to accompany your favorite fish dish.
Have you ever had beurre blanc before?
It’s one of my favorite sauces to eat with fish, especially salmon.
This french sauce (literally translates to white butter) is a hot emulsified butter sauce with vinegar and white wine. Almost like a Hollandaise sauce in nature, it emulsifies to form a beautiful and tasty sauce perfect for the addition of herbs to infuse flavor.
To begin, reduce the white wine and white wine vinegar by bringing it up to a boil and simmering for a few minutes to reduce. Then off the heat whisk in small chunks of cold butter slowly. This will emulsify and create a luxurious sauce.
I personally like to add some thyme and tarragon to my sauce to make it pop.
What are you going to serve this sauce on?
I recently made this Baked Salmon, a fast sheet pan meal, and decided that this beurre blanc would be an amazing addition.