Beurre blanc sauce recipe

Recipe from M. Gueho, restaurant l’Atlantide, 1 star Michelin. 

Ingredients: Makes 6 to 8 servings

• 10 shallots
• 2 teaspoons of wine vinegar
• 2 teaspoons of muscadet wine
• 2 tablespoons of double cream
• 500 gof half-salted butter
• ground black pepper

Directions

1. Finely chop the shallots
2. In the frying pan, boil together the shallots, the vinegar, the muscadet and the ground black pepper.
3. Leave it on a low heat and then slowly let it reduce.
4. Add the double cream and bring it back to the boil.
5. Mix in the cold butter cut in pieces.
6. Whisk the butter energetically into the sauce. Keep it warm over a low heat.
7. The “beurre blanc” sauce is served with the shallots, and goes very well with a hake or a pike…

Please note: In the culinary tradition of Nantes, the “beurre blanc” requires no cream, but the trick to make it more stable is to add cream.