Buerre Blanc Compound Butter

Beurre Blanc is a white wine emulsified butter sauce, but we’ve made it into a compound butter — similar to our red wine butter. Once again, we’re headed to the farmers market to use this butter to glaze vegetables! You can read more about glazing techniques here.

Buerre Blanc Compound Butter
makes about 1# butter

shopping list —

• 1# butter, room temperature

• 1-2 shallots, sliced

• 1 cup white wine

• lemon juice, to taste

• salt

equipment —

• small sauce pot

• food processor

steps —

1. Add a small pat of butter and the shallots to the sauce pot and cook on medium low heat. Sweat until the shallots are soft and translucent.

2. Add the wine, turn up the heat to medium high, and reduce until until you have about 2-3 tablespoons of liquid left.

3. Allow the wine syrup to slightly cool, then add it to the food processor. Add the butter and process until smooth. Season with lemon juice or zest and salt to taste.

4. Roll if desired. Store in the refrigerator or freezer.

You can also use this butter to make beurre blanc. Just repeat the first two steps and add a splash of white wine vinegar. Then add cream and allow to reduce before whisking in the cold compound butter until you get a thick and emulsified sauce. Season with salt and lemon juice and serve with fish.