White Butter Sauces

Made with genuine local butter and white Muscadet wine, the beurre blanc sauce or white butter sauce originated from the Loire Valley. Transformed into a surprisingly versatile sauce, this tasty sauce became popular and a world-wide favorite stemming from its regional roots. With its four basic ingredients comprising of white wine vinegar, dry white wine, butter and shallots, the dry white, white wine vinegar and shallot are reduced to a glaze and mounted with butter.

When adding on the first batch of butter, it is necessary to whisk vigorously. When whisking, the pan should be just warm and the sauce should not boil and cause the butter to separate. It is preferable to use cold butter when mounting the beurre sauce. The butter can be at room temperature or cold. (Check the definitions on sauce terms). The sauce can be made even at the last moment as it takes only a short time or a couple of minutes. If it is kept warm for a few minutes, it will separate.

With the emulsion based on white butter sauces the milk solids are contained in the butter itself. Often quick methods to keep the sauce from separating include adding a tablespoon of cream though the addition does change the flavor of the butter. As another precaution, the completed white butter sauce can be heated quickly by whisking it vigorously till just before it boils. The emulsion is set with the high heat.

Note:  It is important that the emulsion sets before exposing to high heat.

There are other formal variations of the white butter sauce that is made with red wine. This sauce has inspired other variations that are contemporary. Many of the sauces that are made are derived from cooking juices of meat, poultry or fish, reduced to a glaze and then mounted with butter. Wine can or may not be added in the reduction and the glaze can be enhanced with cream before the addition of butter. Broiled or poached fish, fish and vegetable terrines can be served with white butter sauce.