Classic Nantes White Butter Sauce

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An iconic French emulsified butter sauce from the Loire Valley city of Nantes, traditionally paired with the region's pike, turbot, and other delicate fish. Reduced Muscadet wine and shallots are whisked with cold butter and a splash of cream to create a silky, tangy sauce with a glossy sheen.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 46 gFat
• 29 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 1 gProtein
• 210 mgSodium
• 60 mgPotassium
• 25 mgCalcium
• 0 mgIron
• 1 mgVitamin C
• 265 mcgVitamin A

Ingredients

For the Sauce

• 3 large shallots, finely minced (about 1/3 cup)
• 1/2 cup dry Muscadet or other crisp dry white wine
• 2 tablespoons white wine vinegar
• 1 tablespoon heavy cream
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon finely chopped fresh chives or tarragon (optional)

Directions

1. Combine the minced shallots, white wine, and white wine vinegar in a small heavy-bottomed saucepan over medium heat. Bring to a gentle simmer and cook until the liquid is reduced to about 2 tablespoons, about 6 to 8 minutes; the shallots should be very soft and the mixture almost syrupy.
2. Add the heavy cream to the reduction and simmer for 1 minute, stirring to combine. The cream helps stabilize the emulsion and gives the sauce a rounder, more velvety body.
3. Reduce the heat to low. Add the cold butter one cube at a time, whisking constantly and waiting until each cube is almost fully melted before adding the next. Keep the heat gentle; the sauce should never simmer or boil, or the emulsion will break.
4. Once all the butter is incorporated, the sauce should be thick, glossy, and coating the back of a spoon. Remove from the heat and season with salt and white pepper.
5. Strain the sauce through a fine-mesh sieve into a warm bowl, pressing firmly on the shallots to extract all the flavor, then discard the shallot solids.
6. Stir in the chopped chives or tarragon, if using. Keep the sauce warm at around 120°F / 50°C by setting the bowl over a pan of barely simmering water, whisking occasionally until ready to serve.
7. Serve immediately spooned over poached or grilled fish, pan-seared scallops, poached chicken breasts, or steamed vegetables. The sauce is best enjoyed the day it is made.

Cook’s Notes

• Temperature is everything: keep the heat very low and the butter cold. If the sauce gets too hot, the emulsion will break and the butter will separate. If this happens, whisk in 1 tablespoon of warm water off the heat to bring it back together.
• If you do not have Muscadet, substitute another crisp dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chablis for a similar acidity.
• Do not use salted butter; it throws off the seasoning and can make the finished sauce cloudy and grainy.
• For an even smoother sauce, hold back the strained shallot reduction and whisk it back into the finished butter sauce instead of leaving the shallots in.
• Beurre blanc does not hold well and should be served within 30 minutes of making; it does not freeze or reheat successfully.

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