How to Make a Butter Sauce – Beurre Blanc – French Butter Sauce Recipe

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  1. The way this was taught me at school was to first make the gastrique,( white wine, vinegar, crushed peppercorns, shallot and bay leaf) which is reduced and then put through a sieve. Then the cream is added, (more than you use, equal amounts of white wine and cream) and this mixture is reduced over medium heat until it thickens. Then the lumps of cold butter are added. There's also a version without cream, but I only use that for making a beurre rouge ( with red wine of course). Love your food channel!

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