Rietvallei Wine Estate > Food Pairing & Recipes  > Beurre Blanc White Wine Sauce

Beurre Blanc White Wine Sauce

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Today we will be showing you how to make a beautiful, velvety somewhat delicate Beurre Blanc sauce using our Rietvallei Classic Sauvignon Blanc. The perfect sauce for fish, poultry, or vegetables.

Ingredients:

250g unsalted butter, cut into cubes
60ml Rietvallei Sauvignon Blanc
60ml white wine vinegar
1 Tbsp onions, finely chopped
1/2 tsp salt
1 pinch white pepper
1/2 tsp fresh lemon juice 

Method: 

1. Have the butter ready (cut and in a small bowl).

2. In a medium saucepan, bring wine and vinegar to a boil. Add onions, salt, and pepper. Lower heat to a simmer and cook until most of the
liquid has evaporated. (There should be about 1 1/2 table-spoons of liquid left. If you reduced it too far, add 1 tablespoon of water to remoisten.)

3. Remove pan from heat. Whisk 2 pieces of butter into the reduction. 

4. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate. 

5. Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl.

Serve with fish, poultry, or vegetables.

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