Julia Child’s Beurre Blanc

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Julia Child’s Beurre Blanc
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The trick to a smooth emulsion for this classic butter sauce is to slowly incorporate evenly-sized cubes of cold butter into the warm white wine reduction.

Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc, also known as beurre nantais, is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce as you whisk it, before adding the next piece of butter. Never let the sauce come to a boil once the butter is added, which will cause it to separate.

This recipe is based on one inTo a small pot, add the wine and vinegar, and bring to a boil. Add the shallots, salt, and pepper, then turn the heat to medium-low and simmer until most of the liquid has evaporated, 3–4 minutes. (There should be about 1Remove the pot from the heat, then whisk in 2 cubes of butter. Return the pot to the stove, turn the heat to low, and continue whisking in the butter one cube at a time, allowing each piece to melt into the sauce before adding more.

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