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Beurre Blanc Sauce

Beurre Blanc is a classic French sauce that balances fat and acid in a lovely way and seems made for fish or asparagus.

The sauce is surprisingly easy and fast to pull together. With this version a bit of cream is added which lessens the chance of breaking the sauce.

We are suggesting simple grilled asparagus or scallops or a white fish to go with the sauce but you will find it a versatile paring for many dishes.

One important thing to note is that the sauce should be made immediately before serving and does not hold well. It comes together very quickly (less than 15 minutes) but does require your attention and needs to be timed with whatever you plan to serve with it.

This recipe features our Tarragon Wine Vinegar or Chardonnay Wine Vinegar.



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