Beurre blanc with a splash of cream in the reduction: that cream stabilises the emulsion and makes it considerably more reliable than the pure classic version in everyday restaurant practice.
Beurre nantais
Beurre nantais
Beurre nantais
Beurre nantais
Method
01
Reduce
Bring the vinegar, white wine and shallot to the boil and reduce to about two tablespoons.
02
Cream
Add the cream and simmer gently for 2 minutes until the reduction thickens slightly.
03
Mount with butter
Turn the heat low and whisk in the ice-cold butter cube by cube until you have a thick, glossy sauce.
04
Strain
Pass through a fine sieve if you want a smooth sauce.
05
Season
Season with salt and white pepper.
Tips & notes
The cream makes this version more forgiving: if the sauce does get too hot, it splits less easily than a pure beurre blanc. For beginners this is the better one to practise on. Make the sauce just before serving: it cannot be stored or reheated well.
Chef's tip
In practically every French restaurant that has 'beurre blanc' on the menu, this version with cream is what is actually served. The purist version without cream is technically more fascinating but harder to keep going on a busy pass.
Variations
- With fish fumet – Replace part of the wine with reduced fish fumet for more depth.
- With herbs – Finish with chives or tarragon.
- With lemon – Extra lemon juice for a fresher note with oily fish.
Contains:
Milk
Sulphites
Serve with
- Salmon
- Turbot
- Pike-perch
- Scallops
- Green asparagus
| Calories | 592 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 62 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
