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Recipe · Pays de la Loire
Beurre blanc nantais
Nantes white butter sauce
⏱ 20 minServes 4Hard225 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)cold unsalted butter, cubed
200 ml (¾ cup)Muscadet sur lie
100 ml (½ cup)white wine vinegar
4shallots, very finely chopped
1 pinchfleur de sel (flaky sea salt)
- 250 g (9 oz) cold unsalted butter, cubed
- 200 ml (¾ cup) Muscadet sur lie
- 100 ml (½ cup) white wine vinegar
- 4 shallots, very finely chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mince the shallots very finely with a sharp knife.
- Put the Muscadet, white wine vinegar and shallots in a saucepan.
- Reduce over high heat until only 2 tablespoons of liquid remain.
- Turn the heat to the lowest setting and whisk in the cold butter in small cubes, whisking constantly.
- Keep the sauce below 60°C (140°F) so it doesn't break.
- Keep whisking, adding the butter a little at a time, until light and creamy.
- Strain through a fine sieve to remove the shallots.
- Season with flaky salt and serve right away with fish.
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