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Tasting Notes

Beurre blanc is a reduction of vinegar or white wine with shallots, to which butter is slowly added.

Traditionally, it is a very rich sauce. Here, we lighten it up with bright, acidic lemon juice and add mustard to give it a kick of spice. As you’re cooking, taste the sauce to make sure that the richness, acidity and spice come together in perfect balance – and as always, remember to season with salt to make the flavors pop.

Tips & Techniques

  1. Regulate temperature. To properly emulsify the sauce, it’s important that none of the ingredients are too hot or too cold. For the best consistency, take the reduction off the heat and add the butter while the sauce is still warm.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Immersion blender. Also known as a hand blender, this electric kitchen gadget is a long stick with blender blades at the end. It can be used to blend ingredients in a bowl or pot, and it does a great job emulsifying sauces or vinaigrettes – that is, combining two liquids that don’t combine easily, such as oil and vinegar. Here, you can give your whisk (and your wrist!) a rest and use an immersion blender to emulsify the beurre blanc.

The list below includes all the equipment you’ll want to make this dish.

Cutting board and knife
Small pot and whisk

Medium sauté pan
Immersion blender
Medium sautoir with lid
Small pot of water


Ingredients
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 medium shallot, finely minced
  • 2 tablespoons whole grain mustard
  • 2/3 cup Champagne vinegar
  • 1 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper

Yields: 1 1/2 cups

Total Time: 20 minutes

Active Time: 10 minutes

Method
  1. Set a medium sauté pan over medium-high heat. Add 1 tablespoon of the butter. Once melted, add the shallots and season with salt and pepper. Lower the heat and cook the shallots until translucent and soft. Add the mustard and cook down until dry. Add the Champagne vinegar and wine, then add the lemon juice. Let simmer until the liquids has reduced by three-fourths.
  2. Lower the heat and while whisking constantly, add the butter, a couple of cubes at a time, incorporating fully prior to adding more. Reserve a teaspoon of butter to adjust at the end if necessary.
  3. Blend with an immersion blender until frothy.
  4. Season with salt and pepper. Keep in a small, covered pot in a warm place until ready to use. Note: It is important to keep this sauce warm, but not too hot, until you use it. If it gets too hot or too cold it will separate. Keep it over a pilot light and then warm it gently over a low flame, whisking constantly right before using.

Here is a great way to turn this dish into a meal

Eggs benedict with mustard beurre blanc

Update your breakfast: Toast an english muffin, top with ham and poached eggs. Use the mustard beurre blanc instead of hollandaise for a lighter Benedict. This is perfect for dinner too!

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