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–+ servings

Beurre Blanc Keto Vin Blanc

The Loire Valley's great butter sauce — a luminous, glossy emulsion of cold butter whisked into a shallot and white wine reduction, yielding a pale, creamy sauce of extraordinary delicacy.
Print Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: French
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 250 g cold unsalted butter cut into 1cm cubes
  • 3 shallots very finely minced
  • 100 ml dry white wine (Muscadet)
  • 4 tbsp white wine vinegar
  • 2 tbsp heavy cream (for stability)
  • Salt, white pepper

Instructions

  • Combine shallots, wine, and vinegar in a small saucepan. Reduce over medium heat until only 2–3 tablespoons remain.
  • Add cream and reduce by half.
  • Reduce heat to low. Begin adding cold butter cubes one at a time, whisking constantly.
  • The sauce should mount into a creamy, glossy emulsion as each cube melts.
  • Add butter continuously — never let the sauce boil.
  • Season with salt and white pepper.
  • Strain out shallots if desired, or leave for texture. Serve immediately.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 2g | Fat: 28g
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