White Wine Butter Sauce
This white wine butter sauce is a fail proof recipe for the classic beurre blanc sauce, delicious poured over poached fish, crustacean, roasted vegetables and even meat dishes.
Equipment
- medium size pot
- mixer
- whisk
- strainer
Ingredients
- 1 large brown onion
- 600 millilitre white wine
- 150 millilitre cooking cream
- 80 gram unsalted butter
- salt to taste
Instructions
- Peel and slice the onion thinly and place in a medium size sauce pot.
- Cover with the wine and bring to a boil on high heat. Reduce the heat to a simmer and cook for about 15 minutes.
- Add the cream and season with salt. Continue cooking the sauce for about 10 minutes. Check that the onions have cooked. They should be translucent and soft and the wine and cream reduced and lightly thickened.
- Place the entire sauce with the onions in a food processor.
- Mix to a sauce like consistency and strain through a sieve into a pot.
- Use a whisk and add the butter in form of cold cubes one by one. Adjust the seasoning with salt if needed.
- Serve with your favourite main straightaway or store in the fridge to reheat and use later
Notes
If the sauce has become grainy
The sauce becomes grainy if the onions haven't been mixed fine enough. This can happen if the liquid has reduced too much or the onions haven't cooked long enough. Try to mix the sauce again or strain though a very fine sieve.
how long you can keep the sauce
The sauce can be kept chilled in the fridge for up to a week but will start to loose it's flavour after three days.
Nutrition
Nutrition Facts
White Wine Butter Sauce
Amount Per Serving (50 g)
Calories 274
Calories from Fat 180
% Daily Value*
Fat 20g31%
Cholesterol 63mg21%
Sodium 17mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 701IU14%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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