Beurre Blanc is:
a mother sauce - a French word meaning white butter - an emulsified sauce.
Emulsified means we combine two or more ingredients that don't normally go together by using the acid from wine or citrus as a catalyst to form a smooth creamy sauce. Making beurre blanc sauce can be a little tricky, but with practice, you'll get results like a pro.
1 cup - Chardonnay
1 tablespoon - Garlic, minced
1 tablespoon - Shallots, minced
1/2 cup - Heavy Cream
2 sticks - Butter
Start with a clean sauce pan over medium high heat.
Add one cup of dry white wine, like chardonnay
Add fresh minced garlic and or shallots
Allow the wine to boil and reduce by half it's volume.
Add heavy whipping cream and reduce this to half it's volume.
While this is happening slice two sticks (half a pound) of butter into chunks.
When the cream is reduced by half turn the heat down to low
slowly add the butter chunks, one at a time whisking constantly.
When all the butter is added allow it to boil for about 10 seconds.
Immediately remove the beurre blanc from the heat and pour into a bowl.
Season with salt and pepper
This is Garlic Beurre Blanc
If you leave the sauce in the hot pan, it may get too hot and separpate
Tomato Basil Beurre Blanc
For a slightly different variation
add fresh chopped tomatoes and basil chiffonade.
Finish with fresh lemon juice
This is tomato basil beurre blanc
You can use this basic sauce recipe to create any other flavors you choose,
you may add veal demi-glace as a great background for steaks
or lobster demi-glace to beurre blanc for seafood dishes
Try adding leftover garlic beurre blanc to your next batch of mashed potatoes.