Chef Jim, with the Mount Dora Historic Inn, shared with us this recipe to accompany his Bacon and Asparagus Stuffed Omelet. So, what exactly is Buerre Blanc Sauce? Literally, buerre blanc translates to “white butter.” Now, add to that butter a little wine. And in this recipe, add a little cream. Sounds sinful and naughty, does it not? Buerre blanc sauce is a rich and savory French sauce that will make a flavorful addition to any dish, from eggs to fish. There are many different variations such as citrus, lemon, shallot, wasabi and more, but today we’re going to stick with simplicity.
There are only 4 basic Ingredients: Wine, Heavy Cream, Butter & Salt.
You’ll love how it starts …
Open up a bottle of chardonnay or your favorite unfinished white wine from the night before.
Add a half cup of wine to a medium sauce pan over medium heat.
Stir wine until it becomes a little syrupy and the volume is reduced by half.
See how there is a line on the pan from the initial pour of wine?
Pick a spot as your “half way” point to measure when it’s reduced by half.
The wine will also thicken and become a little syrupy.
At first it’s going to smell a little weird … like vinegar. But don’t fret.
That’s normal. And the butter and cream that’s added will cut down on the acidity.
Next, add in 1 Cup of Heavy Cream and whisk together with the wine.
Also add a pinch of salt to bring out the flavor.
After the wine and heavy cream are whisked together, add a full stick of butter.
Most recipes call for “chunks” of butter to be added.
This little tid bit was Chef Jim’s secret for easy whisking.
As the butter melts, you can more easily blend it with the wine and cream
without getting clumps of butter stuck to your whisk.
Let it simmer until it’s bubbly.
And Chef Jim says, “when you think it’s bubbly enough, let it go just a little longer.
Voila! Serve over your Bacon & Asparagus Stuffed Omelet.
Basic Buerre Blanc Sauce
- 1/2 cup of white wine
- 1 cup heavy cream
- 1 stick of butter
- pinch of salt
- ) Add a half cup of wine to a medium sauce pan over medium heat.
- ) Stir wine until it becomes a little syrupy and the volume is reduced by half.
- ) Add heavy cream, pinch of salt and whisk together.
- ) Add whole stick of butter, and whisk butter into wine and cream reduction as it melts.
- ) Let it get a little bubbly and simmer. Then serve!