Beurre Nantais

Elevate your culinary creations with Beurre Nantais, a luxurious French butter sauce that perfectly balances richness and bright acidity. This classic recipe begins by simmering dry white wine, white wine vinegar, and finely chopped shallots, reducing the mixture to an intensely flavorful base. Cold unsalted butter is then whisked in to create a silky, velvety emulsion, while a touch of lemon juice and a sprinkle of white pepper enhance its elegant flavor profile. Ideal for draping over delicate fish, seafood, or steamed vegetables, Beurre Nantais is a versatile, restaurant-quality sauce that can transform any meal into a gourmet experience. Ready in just 20 minutes, this timeless recipe is proof that simplicity can be truly exquisite. Perfect for seafood lovers and fans of French cuisine!

Nutriscore Rating: 42/100

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Servings: 4

Ingredients

• 125 ml dry white wine
• 2 tbsp white wine vinegar
• 1 small, finely chopped shallot
• 180 grams, cold and cut into cubes unsalted butter
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tsp lemon juice

Directions

Step 1

In a medium-sized saucepan, combine the white wine, white wine vinegar, and finely chopped shallot.

Step 2

Set the saucepan over medium heat and bring the mixture to a simmer, allowing it to reduce until only about 2-3 tablespoons of liquid remain. This usually takes around 10 minutes, but keep an eye on it to avoid burning.

Step 3

Once reduced, lower the heat to very low or remove the saucepan from the heat temporarily to control the temperature.

Step 4

Begin adding the cold butter cubes to the saucepan a few pieces at a time, whisking constantly to emulsify the butter into the reduced liquid. The sauce should thicken and become creamy.

Step 5

Continue adding the butter in small increments and whisking until all the butter is incorporated and the sauce is smooth and velvety.

Step 6

Season the beurre nantais with salt, white pepper, and a touch of lemon juice to brighten the flavor.

Step 7

Strain the sauce through a fine-mesh sieve to remove the shallot pieces, if desired, for a smooth consistency.

Step 8

Serve immediately, drizzled over fish, seafood, or vegetables. The sauce is best enjoyed fresh and warm, as it may separate if reheated.

Nutrition Facts

Serving size	383.3 grams (383.3g)

Amount per serving	% Daily Value*
Calories	1448

Total Fat 154.30g	198%
Saturated Fat 90.00g	450%
Polyunsaturated Fat 0.00g
Cholesterol 399mg	133%
Sodium 1216mg	53%
Total Carbohydrate 10.60g	4%
Dietary Fiber 1.30g	5%
Total Sugars 4.50g
Protein 2.20g	4%

Vitamin D 0IU	0%
Calcium 66mg	5%
Iron 1mg	4%
Potassium 254mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 96.4%

Protein: 0.6%

Carbs: 2.9%