Beurre Blanc Sauce is a creamy butter and white wine sauce (literal translation “white butter”) which is emulsified without the use of eggs. In this sauce, the fat of the butter is suspended in a reduction of wine and vinegar, often aided with a small amount of cream.
The tang of wine and some sort of acid (vinegar or citrus) does not disappear with the addition of butter. It simply enhances the flavor of anything paired with it. Beurre blanc is a perfect pair for seafood and the addition of a bit of mustard makes it an excellent companion for beef or pork.
In the photo below, the sole was dredged in flour, sauteed in butter, and then topped it with this tangy sauce. Beurre Blanc sauce also does well with poached salmon, halibut, scallops, and shrimp. The sauce is very flexible; consider adding fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns to change up the flavors.
Like other warm emulsified sauces, Beurre Blanc’s weakness is heat. Never let the sauce come to a boil and always whisk in very cold butter, a small amount at a time over very low heat. As mentioned above, a small amount of cream added before the butter can be a stabilizing factor.