Chef: Larger images for small media devices

2026-01-30T13:16:40Z

Larger images for small media devices

New page

{{#seo:
|title=Sauce beurre blanc, French recipe
|titlemode=replace
|keywords=#sauce #vinegar #onion #saucebeurreblanc #butter #boiledorsimmered #whitewinevinegar #unsaltedbutter #curdle #boiling
|hashtagrev=032020
|description=This delicious sauce originates from the Loire Valley
}}

This delicious [[Sauce|sauce]] originates from the Loire Valley.
{{recipesummary
|TotalCalories = 1909
|PortionCalories = 477
|DatePublished=16th March 2013
|Author=Chef
|ImageComment = Purple asparagus in Beurre blanc sauce
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 20 minutes
|PrepTime = 5 minutes
|CookTime = 15 minutes
|Image = [[Image:Purple asparagus with Beurre blanc sauce.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">




====Best recipe review====

''Exquisite!''

4.8/5 

A pleasure to eat and a pleasure to look at

 [[User:Klapaucius|Klapaucius]])
</tr></td>
</table>

{{RecipeIngredients

| 1 small [[Onion|onion]], finely chopped
| 90ml [[White wine vinegar|white wine vinegar]]
| 250g [[Unsalted butter|unsalted butter]], chilled and chopped into small pieces
}}

===Method===

{{RecipeMethod

| Cook the [[Onion|onion]] in the [[Vinegar|vinegar]] in a small pan until there are only 4 tablespoons mixture remaining.
| Strain and discard the [[Onion|onion]].
| Return the [[Vinegar|vinegar]] to the pan.
| With the [[Vinegar|vinegar]] on a very, vey low heat, gradually add the small pieces of [[Butter|butter]] and whisk constantly.
| The [[Butter|butter]] should make a thick [[Sauce|sauce]].
}}
===Recipe source===

* '''Classic French Cooking''' by ''Elisabeth Luard'' (ISBN 1840727241)
===Chef's notes===
Should the [[Sauce|sauce]] [[Curdle|curdle]], pour it out of the pan and start again by whisking it little by little into a tablespoon of [[Boiling|boiling]] water.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Vegetarian recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/sauce|#sauce]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/onion|#onion]] [[Special:Search/saucebeurreblanc|#saucebeurreblanc]] [[Special:Search/butter|#butter]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/unsaltedbutter|#unsaltedbutter]] [[Special:Search/curdle|#curdle]] [[Special:Search/boiling|#boiling]]
</code>

Sauce beurre blanc - Revision history

Chef: Larger images for small media devices