This classic French sauce, prepared by reducing white wine vinegar and shallots and emulsifying with cold butter, is the elegant accompaniment to fish and boiled vegetables. It is a delicate sauce that must be prepared carefully over low heat.
Boil the finely chopped shallot with white wine vinegar and water in a small pot, cooking until the liquid has almost completely evaporated.
Keeping the heat very low, add the cold butter cubes one by one, whisking each cube until melted before adding the next; the sauce will turn into a creamy emulsion.
If desired, strain out the onion pieces and season with salt and black pepper; serve the sauce immediately while hot alongside fish or boiled vegetables.
Allergen: contains dairy products. Important: never let the sauce boil, as high heat will cause the butter to separate and give the sauce a greasy appearance. Caution: beurre blanc cannot be held for later; serve it immediately after preparing.
Keeping the heat very low while adding the butter is the most critical detail that prevents the sauce from boiling and the fat and water separating; proceeding patiently and slowly is the secret of this sauce.
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