One of the first recipes I learned to prepare as a young and enthusiastic kitchen apprentice was a “beurre blanc” - a white wine based sauce finished and thickened with cold butter. I remember standing beside the stove, out of the way. I was in awe as the saucier working the fast paced station, sweated shallots and garlic, deglazed with wine, added aromatics, reduced and emulsified sauces for the dinner service. He handed me a sauce pot, in it was a flavourful reduction that is the base for a classic Beurre blanc. Whisking the butter into the reduction was an eye opening experience. I could see the butter emulsifying with the liquid and thickening right before my eyes, it was like witnessing a simple magic trick as a child. You know what the end result will be, but you are still amazed when the trick works. I tasted the sauce; it was seasoned well and intensely flavoured with a balance of acidity from the reduced wine and a sweet richness from the butter.

Fortunately today, fifteen years later, I still enjoy making a beurre blanc. It is a relatively easy and quick sauce to make. Beurre Blanc is very versatile, and pairs well with seafood, chicken, veal, pork and vegetables. Even more exciting is that you can flavour it with virtually anything you can imagine paring your food with. For example, at home if I am preparing this sauce for seafood, I will usually include some sort of citrus juice and zest (most often whatever I have on hand) and toss in some fresh herbs (dill, chives, thyme, parsley or chervil) whatever happens to be in the fridge or ready in the garden that day.

Here is one last beurre blanc flavour boosting tip I’ll share with you before we get to the recipe. At home, I like to make my beurre blanc in the same pan that I seared/cooked the protein in. While the protein is resting for a couple of minutes before serving, pour out excess oils/fats and follow the recipe below. It will pull all the bits of flavour left on the bottom of the pan up and into the sauce, try it; your taste buds will thank you!

Happy Cooking!
Chef Ryan Skelton

Basic Beurre Blanc
Serves 4

¾ cup (188 mL) white wine
3 tbsp (45 mL) white wine vinegar
2 shallots, finely chopped
1 clove garlic, crushed
1 bay leaf
1 tsp (5 mL) peppercorns
1 sprig fresh thyme
½ lb (227 g) cubed cold Compliments European flavour cultured unsalted butter
sea salt and pepper to taste

1. Combine the wine, vinegar, shallots, garlic, bay leaf, peppercorns and thyme in a sauce pan over moderate heat and reduce until almost dry.
2. Whisk in the cold butter a little at a time, waiting for each addition to be fully incorporated before adding more butter.
3. Strain the sauce, season to taste and serve.

TIP – Although not classical, you can add a drop of 35% cream to the sauce before whisking in the butter to help prevent it from splitting or separating.

TIP – If your sauce is getting too thick, add a drop of warm water or broth to adjust the consistency.