Citrus-Thyme Beurre Blanc

Happy Wednesday ya'll!

I already feel so accomplished today.  I've worked out (went for a grueling hot 3 mile run!), gone grocery shopping, and mailed off some bills!  And now I'm even doing a blog post!  I'll have to use up my free time as much as I can, because after next week, it's back to school I go!

Anyway, I've been on a sauce kick lately (can't you tell?!) and I want to share another one of my favorite sauces.  A beurre blanc - translated to "white butter".  It's basically an emulsion of white wine/white wine vinegar and butter.  Throw in some herbs, citrus, or pretty much anything, and your possibilities are endless!  Today I'll be doing a Citrus-thyme beurre blanc because those are the flavors I have on hand, but feel free to play with the combinations of flavors!

One important thing to remember with beurre blancs, unless used right away, you need to keep them warm.  However, they can't get too hot (over 136F), or the emulsion will break, releasing the butter fat.  This can be fixed though if you allow the mixture to cool to about 110-120F and then rewhisk the emulsion.  The beurre blanc also can't get too cold.  If the temperature gets below 85F, then the butter fat will solidify.  Reheating it will separate the mixture into butter fat and water.  No rewhisking in the world can save it after that.  You could, however, use it as a softened flavored butter, just not a beurre blanc.  Anyway, let's get to it!

Ingredients:

1/4 oz. champagne/white wine vinegar (I used an orange champagne vinegar from Trader Joe's)
1 oz. white wine, like a chardonnay
juice from 1 lemon
salt and pepper (white, if you have it), to taste
1/4 oz. shallot, minced
1 sprig of thyme
4 oz. butter, cut into 1 oz. portions, chilled

In a small saucepan, combine the white wine, vinegar, lemon juice, salt, pepper, thyme, and shallot under medium to medium high heat.  Reduce the mixture to about 2 tablespoons of liquid.  If too much liquid is left, your sauce will be too thin.  Remove the thyme from the mixture (it'll just get in the way when you start whisking)

Turn the heat down to low and whisk in the butter, one portion at a time.  Only add the next piece of butter when the last one is almost melted in.

 

Once all the butter is incorporated, remove saucepan from heat.  Strain the mixture and hold the sauce at a temperature between 100F and 130F or use right away.

A beurre blanc is perfect for topping seafood, chicken, or even beef!  Another versatile sauce that has many different flavors and applications.  Keep these babies in your arsenal when you want to impress - and stay tuned to what I end up doing with my beurre blanc!