The French style butter sauce or "beurre blanc" is an incredibly delicious sauce used to pairing with fish, seafood and vegetables. This sauce has shallots, white wine, white wine vinegar, and Salted Plugrá® Butter.
Cut the butter into squares. Then finely chop the shallots and set aside. In a heavy-bottomed saucepan add a small square of butter and sauté the shallots until they become translucent.
Add the wine and the vinegar and reduce until there is a spoonful of liquid. Turn off the stove and add butter squares three at a time and on intervals. Stir and let the butter melt. Do not add all the butter at once.
Repeat the process and when the butter is all melted begin to hand beat at a higher speed. Turn on the stove again and using a thermometer, make sure the temperature does not rise above 120° F or 50° C. Another option is to use a double boiler or water bath instead of a direct flame to control the temperature more accurately.
Continue whipping until you get a thick sauce with a pale-yellow color. Strain the sauce to remove the shallots. And finally, add cayenne pepper to give more flavor.
Use this French style butter sauce to drizzle on fish, seafood, and vegetables.
Good food takes time so be patient as it is essential to achieve the right consistency in the sauce and whipping uniformly.
You can use a double boiler to maintain the correct temperature and avoid direct flame when whipping the sauce.
It is allowed to use a hand mixer or a metal whisk.
The white wine should be dry, or you can use a good quality dry vermouth instead.
Cayenne pepper is optional but can be replaced with paprika if desired.
The butter sauce should be made the same day and used within the next two hours.
How to fix a broken beurre blanc:
Take a bowl and put a little bit of cold water in the bottom.
While constantly whisking, slowly pour the broken sauce into the bowl with the water.
Use immediately or return to heat gently if needed.