sauces

Vanilla Beurre Blanc

Vanilla extract combined with white wine, butter and shallots create a delicate sauce with a slight kick from cayenne pepper. This recipe was created by Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
10m
PREP TIME
20m
COOK TIME
110
CALORIES
7
INGREDIENTS

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Ingredients 8 (1 tablespoon) Servings

INSTRUCTIONS

  • 1 Melt 1 tablespoon of the butter in 2-quart saucepan on medium heat. Add shallots; sauté 5 minutes or until softened. Add wine, vinegar, vanilla, cayenne pepper and salt. Bring to boil. Reduce heat to low; simmer about 15 minutes or until liquid is reduced by half
  • 2 Gradually whisk in remaining cold butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce. If necessary, move pan off the heat to keep it from getting too hot. Continue whisking in the butter until well blended. If desired, strain through a fine sieve. Keep warm until ready to serve

TIPS AND TRICKS

Serving Suggestion: Chef Susser drizzles the Vanilla Beurre Blanc over Fennel Crusted Grouper for a very special presentation.

NUTRITION INFORMATION

(per Serving)

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