Buerre Blanc Compound Butter Recipe
A compound butter made from a white wine emulsified butter sauce, excellent for glazing vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Buerre Blanc Compound Butter
Method
Instructions for Buerre Blanc Compound Butter
- 1
Prepare the Buerre Blanc Sauce
In a saucepan over medium heat, combine the dry white wine and chopped shallots. Allow it to simmer until the liquid reduces to about 1/4 cup.
- 2
Incorporate the Cream
Once reduced, add the heavy cream and continue to simmer for an additional 2-3 minutes.
- 3
Emulsify the Butter
Gradually whisk in the unsalted butter, one tablespoon at a time, until the sauce is fully emulsified and creamy.
- 4
Add Seasoning
Stir in the lemon juice, salt, and white pepper to taste. Remove from heat.
- 5
Shape the Compound Butter
Transfer the butter mixture to a piece of plastic wrap, shape into a log, and tightly wrap. Chill in the refrigerator until firm.
- 6
Serve
Slice the chilled compound butter and use it to glaze vegetables or as a finishing touch for your favorite dishes.
