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The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 50 degrees) in a heavy-bottomed saucepan.

This sauce is served hot as an accompaniment, without waiting, a dish, usually salmon, tuna or white fish. Water can be added before the butter is incorporated in plots. After the butter has melted, leave the shallots or pass the sauce through a sieve ( chinois) which will then make what we called a butter Nantais.


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