November 7, 2012 | Condiments, Sauces, Technique
When my daughter began finding her passion for cooking, she became obsessed with sauces. As you well know, they are what separates a simple dry baked filet of fish from a restaurant version of the same entree. Sure, you don’t want to have a heavy cream and butter sauce on everything you eat, but by mastering the simple technique for buerre blanc you’ll always have a quick go to sauce for special dinners with friends or family.
A classic buerre blanc sauce is just an emulsified butter sauce (so the butter is thick when it’s melted instead of runny), and it starts with a simple combination of shallots and white wine vinegar. I was looking to build some additional flavor in my sauce, and I wanted it a bit creamier, so I simmered the shallots with peppercorns, chopped fresh tarragon, and some sherry vinegar. (Hint: using a bit of cream to make this sauce makes it easier to incorporate the butter without it breaking and separating, so even if you want mostly a butter sauce, using a small amount of cream to start the emulsification will help.) The good news is that a buerre blanc sauce is so flavorful you only need a small spoonful over a piece of fish or chicken to elevate it from simple to elegant. Sounds like another idea for a holiday recipe to keep on hand, doesn’t it?
- 2 small shallots, sliced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon whole peppercorns
- sherry vinegar (or white wine vinegar), as needed to cover ingredients
- ½ cup heavy cream (optional)
- 8 tablespoons cold butter, cubed
- Combine shallots, tarragon, and peppercorns in a small saucepan and add vinegar just to cover ingredients. Bring to a simmer and cook until the liquid has mostly evaporated and only a couple of tablespoons of vinegar remain. Add cream, if using, and bring to a simmer. Slowly whisk in butter one piece at a time until fully incorporated. Strain out the solids and discard solids. Serve immediately or hold in a glass bowl over a pot of hot water to keep warm until ready to serve.
Why oh why have I never made a buerre blanc sauce? Thanks for the recipe Michele.