Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too … Don’t hesitate to try it!
French beurre blanc (butter sauce)
I like to make this recipe when I have a bit of Champagne left. It is ideal when served with scallops, and delicious with fish filet too. You can prepare this sauce in 1 or 2 steps.
- 30 g peeled and very finely chopped shallots
- 80 ml Champagne
- 30 g salted butter
- 3 TBS double cream or creme fraiche (optional)
- Pepper from the mill
- Step 1 Put the shallots along with the Champagne in a small pan and let it simmer on low heat. Stir often and regularly until the Champagne is entirely absorbed by the shallots. Be careful not to let the shallots turn golden at all. This delicate step may be prepared ahead of time.
- Step 2 Place the cool chunks of butter in the warm pan and whisk until it gets to the boiling point. Check on the seasoning, the sauce should cover and stick to the back of a spoon to reach the smooth texture we are looking for. Add a little bit of cream and serve immediately. If you need a little more time before serving, keep the sauce warm in a double boiler.
- Step 3 You may use a strainer to extract the shallots and have a lighter sauce, but then you won’t feel the shallots bits, it is up to you. Personally, I love to feel the shallots, it makes the sauce a little hardier but the taste will still be as delicious.