Recipe for Burre Blanc Sauce

Beurre Blanc Sauce with Chicken

“White Butter” is a sauce that makes up one of the five Mother sauces that hails from France.  Creamy and sharp, it pairs so well with chicken, fish and any assortment of vegetables.  Technique is key to the success of this sauce…we are working with butter and butter and  heat can be a challenge.  Too much heat and our sauce will break and once off the heat we are fighting cooling temperatures causing the butter to solidify; but that being said do not let this sauce intimidate…it simply is wonderful.

Product Description

Beurre Blanc Sauce with Chicken
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Ingredients

  • 1 lb of butter (I use Kerrygold unsalted)
  • 1/4 cup organic shallot~minced
  • 10-15 black organic peppercorns
  • 3/4 cup white wine
  • 6 tbs white vinegar (champagne vinegar would be nice here)
  • lemon zest~not too much but a few passes on the zester
  • sprinkle of fine cetic sea salt
  • fresh squeezed organic lemon juice~1 tsp -1 tbs (depending on your taste)
  • pinch of organic cayenne red pepper

Instructions

  1. To begin I dice up the butter and put back in the fridge to keep cold~that’s key. 
  2. In a small sauce pan over medium heat add the shallot, wine, vinegar, peppercorns and zest; let simmer until most of your liquid has evaporated down to about a 1/4 cup of liquid-strain and set aside. 
  3. In this particular recipe I pan-fried some organic chicken breast that I pounded and seasoned generously with salt and pepper on both sides. 
  4. I had two large fry pans that were set over medium high heat; I tossed in about a 1/4 cup of ghee to each pan and let it melt than added three chicken breast halves to each and did not touch them for about 5 minutes; flip and again leave alone for another 5. 
  5. I turned off the heat and covered each pan with a lid while I finished my sauce. 
  6. Working in a small clean sauce pan I add my reduced liquid and turned the heat to medium, I want the temperature to be hot but not boiling or the butter will separate and that’s no good. 
  7. Whisking continuously I add a piece or two of butter at a time stirring until it is almost fully incorporated before adding my next couple of pieces. 
  8. Continue to whisk and add butter until all the butter has been worked into the sauce; when finished the sauce should coat the back of a spoon nicely   add in some lemon juice, cayenne and salt. 
  9. Taste and adjust accordingly, serve immediately. 
  10. Slice chicken and spoon sauce over letting it fall between the slices…so good!!!

http://www.gonewiththegrain.com/item/beurre-blanc-sauce-with-chicken/

 

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