In honor of Julia Child’s birthday, we are featuring her beurre blanc recipe, as detailed in Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle. We have adapted this recipe below!
Begin with these ingredients:
2 1/2 tbsp white wine vinegar
2 1/2 tbsp white wine (dry)
1 tbsp minced shallots or green onions
1/2 tsp salt
1/8 tsp white pepper
2 tbsp Unsalted Banner Butter
You will also need 8 ounces of Unsalted Banner Butter, chilled and cut into 16 cubes.
Instructions:
Boil the liquid, onions, and seasonings with butter until the consistency is like syrup. (About 1 1/2 tbsp. of sauce will remain.)
Remove from heat and add 2 chilled cubes of butter.
Return to low heat and continue adding chilled butter, whisking constantly. Add another cube of butter as the previous one melts into the sauce. The consistency should be thick.
Once all butter has been used, remove from heat and add in seasonings to taste.
