Le Bilboquet shares its recipe for a buttery and delicious beurre blanc sauce, giving you a taste of a Parisian love affair.
“Buerre blanc is a classic butter-based French sauce with a beautiful silky texture. It’s rich but tangy, an the perfect accompaniment to poultry and seafood. The sauce is a fundamental component of our beloved Cajun chicken dish.”—Sosthène Kaboré, executive chef, Le Bilboquet Denver
Beurre Blanc Sauce
Ingredients
- 2 c. white wine
- 1 c. apple cider vinegar
- 2 shallots (sliced)
- 3 stems fresh thyme
- 2 bay leaves
- ½ Tbsp. black peppercorns
- 2 c. heavy cream
- 1 lb. unsalted butter (cubed, kept cold)
- salt (to taste)
Directions
- Add white wine, apple cider vinegar, shallots, thyme, and bay leaf to a sauce pot. Cook on medium-low heat until the mixture is 80% reduced.
- Add heavy cream and black peppercorns. Continue to cook until the mixture is 80% reduced.
- Incorporate cold butter cubes gradually, adding one at a time and constantly whisking on low heat until dissolved.
- Strain sauce and keep warm until ready to serve.
