Place a thick-bottomed saucepan over medium heat.
Peel the shallots, chop them very finely and cook them with the white wine until they evaporate, about to the consistency of a wet jam.
Cut the butter into cubes.
Then switch to the lowest temperature. While beating continuously with a small whisk, gradually add the ice-cold butter cubes.
The mixture becomes creamy.
Stir in the butter completely, increase the heat briefly while whisking heartily.
Season the beurre blanc with salt and freshly ground pepper to taste.
The sauce is exceptional with white fish and white poultry.
Beurre rouge: For this variation, take a strong red wine instead of white wine and proceed in the same way as for Beurre blanc. You will preserve a sauce with a strong aroma that tastes good with short-roasted meat.
Our tip: Use high-quality red wine for a particularly fine taste!