Beurre Nantais

Categories: Gluten Free, Recipes, Sauce, West
Tags: ,
Comments: 2 Comments
Published on: October 3, 2011

OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned.  Sunday’s Bacon wrapped Cod literally fell apart in the pan.  It was my own fault, I should have know better than to risk using a flaky white fish.  I know where I went wrong and I’ll correct it next time.  I’m not a massive fan of Cod either, but it was the closest thing I could get to Halibut and it was clearly the wrong choice.  However I didn’t have much choice, Tilapia would have been worse (and fishy), I should have gone for the whole seabass and filleted it myself… such is the advantage of hindsight.  On the plus side, the “Beurre Blanc” sauce was wonderful, a bit of effort but worth it.

The second recipe – Salmon with Napa Cabbage and Chorizo was fairly successful.  Had I done the broccoli puree as suggested I think it would have been great.  Instead I used roast potatoes.  I’ll probably cover it as a featured recipe for the week.  As a quick update today I will cover the “Beurre Blanc” sauce.

I say “Beurre Blanc” because that’s what they call it in the recipe book but it’s actually Beurre Nantais because it uses cream and I’m a bit of a food snob… That aside it is still a great sauce!  The addition of cream makes the sauce a little more versatile, although it is often used on fish, it works equally well with vegetables and “light” flavoured meats, like chicken.  I’ve made quite a few changes to the recipe as I wanted a slightly different flavour and I use metric measures!  I don’t have any photos for this one, so you will just have to take my word for it and imagine a buttery, creamy, emulsified sauce!



250ml Dry White Wine

50ml Lemon Juice

50ml Double cream

150g cold unsalted Butter

1 Shallot

10 Peppercorns (whole)

1 Bay Leaf

Handful of Parsley



1.  Slice the Shallot, juice the Lemon and combine with the White Wine in a saute pan over a medium heat.  Cube the butter and keep it in the fridge until you need it.

2.  Bring to a simmer.  Crush the bay leaf and add to the sauce along with the peppercorns.  Reduce to about half the original liquid or less.

3.  Add the cream and simmer until the sauce thickens (about 1-2mins).  Chop the parsley and add to the thickened sauce, remove from the heat.

4.  Once the sauce has nearly stopped bubbling, add 1/3 of the butter and whisk in with a balloon whisk.  Once it has half melted add the next 3rd of the butter and repeat… same for the last of the butter.  Whisk until all the butter has melted and the sauce has emulsified.

5.  Strain the sauce through a Chinois or some Cheesecloth.  Use a wooden spoon or spatula to push through the sauce.  Discard the bits, all we want is the smooth sauce.

6.  Check the sauce for seasoning and add salt and pepper if required.  Keep the sauce warm either in a thermos or over a bowl of warm water do not boil or reheat, it will cause the butter to separate and ruin the sauce.



This sauce is all about technique.  Reheat the butter or throw it in to a hot pan and it will separate.

I say use a saute pan as it has a greater surface area and reduces the wine quickly.  But when it comes to whisking it’s a little more difficult, so use a small saute pan if you have one.  If not, just use a saucepan.

Add more cream if you want a richer sauce.  Adding more cream also makes the sauce more stable.

Removing the cream altogether creates a real Beurre Blanc but it is more likely to split.  Add the butter more gradually but otherwise the process is the same.  Just make sure the heat is off when you add the butter.

2 Comments - Leave a comment
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  2. […] wrapped Cod with Potatoes & Veg in Beurre Blanc […]


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