French butter sauce called a buerre blanc and buerre blanc means “white butter.” It’s a white butter sauce that begins with white wine.
1 cup of Cedar Creek Chardonnay
1/4 cup of white wine vinegar
2 tbsp finely minced shallots
8 oz of cold unsalted butter, which is 1 cup or 2 sticks, cut in cubes
Heat the Buerre Blanc ingredients into a saucepan, add the wine, vinegar and shallots.
Over medium flame bring to a simmer and reduce the liquid amount down by about 75-80%. Watch it reduce and do not leave unattended. Turn the heat to low and whisk in our butter.
Option: prevent the sauce from breaking add 2 tbsp of heavy cream.
There is no cream in a buerre blanc, I want to be clear. But if you add the cream you have a much higher success rate as the cream will stabilize the emulsification and will help incorporate the butter.
Whisk in the butter.
If you choose to add the cream let it reduce for 2 minutes, and then turn the heat down to low and begin whisking in the butter, 5 or 6 pieces at a time. Wait until about half the butter disappears before adding more butter. Repeat the process until all the butter is whisked into the sauce. Remember whisk in the butter on the lowest heat setting you have or it will break.
Season the Buerre Blanc.
Once it’s all incorporated, season with salt to taste and serve. Make about a cup of sauce. You may also use, lemon or lime juice, Tabasco, Worcestershire, herbs, vinegars or just about anything to compliment the meal you are serving.
Serving the Buerre Blanc.
A Buerre Blanc is usually served with seafood like scallops, shrimp or any kind of light fish. Ithe buerre blanc is even served with chicken and veal.
– by Chef Joe Zankl, from The Port Hotel, Port Washington, WI (Recipe demonstrated at the 2014 CEDAR CREEK WINERY OPEN HOUSE)