Ingredients for Beurre Nantais
- Unsalted Butter
- Dry White Wine
- White Wine Vinegar
- 1 shallot, finely minced
- Heavy Cream
- Fresh Lemon Juice
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How to Make Beurre Nantais
- Chill 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces.
- In a small, heavy-bottomed saucepan, combine 1/4 cup dry white wine, 1 tablespoon white wine vinegar, and 1 finely minced shallot. Simmer over medium heat until the liquid is reduced to about 1 tablespoon (approximately 5 minutes).
- Stir in 1/2 cup heavy cream and simmer until slightly thickened (about 2 minutes).
- Reduce heat to low. Gradually whisk in the chilled butter, a few pieces at a time, ensuring each addition is fully incorporated before adding more. This process creates a smooth, emulsified sauce.
- Remove from heat and strain the sauce through a fine-mesh sieve into a clean sauceboat, pressing gently on the solids to extract as much sauce as possible.
- Season the sauce to taste with 1/2 teaspoon lemon juice, salt, and freshly ground black pepper.
- Serve the Beurre Nantais immediately, spooning it generously over your favorite dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
115g
Fat
457g
Carbs
35g
