Blueberry Beurre Blanc is a simple but impressive tangy blueberry sauce that is the the perfect accompaniment to meat, fish, vegetables and more.
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Beurre blanc recipe
Beurre blanc, pronounced “bur blaangk”, is a traditional French sauce that translates to “white butter” in French. Made from a mixture of half reduced vinegar and wine flavored with aromatics and half cold butter slowly whisked in until smooth creamy.
This simple emulsified butter sauce is a perfect blank slate to make so many different beurre blanc variations. Add lemon to make a citrus beurre blanc recipe. Or add fresh herbs like basil or tarragon. This blueberry beurre blanc version of the butter sauce is made with fresh blueberries. The savory blueberry sauce goes amazing with meat and seafood too.
Ingredients
- Blueberries
- White wine vinegar
- Dry white wine
- Salted butter – cold
- Garlic clove
- Shallot
- Rosemary
- Salt and black pepper
Step by step instructions
- Cut butter into 1 tablespoon portions and place in the refrigerator to keep cold.
- In a small saucepan over medium heat bring blueberries, vinegar, shallots, garlic, and rosemary to a simmer.
- Cook until blueberries pop and release juice, about 3 minutes. Strain mixture through a fine mesh strainer. Discard solids and return mixture to saucepan.
- Add white wine and return mixture to a simmer over medium heat. Simmer to reduce by half or even more.
- Remove from heat. Immediately whisk cold butter into mixture, one tablespoon at a time, until all the butter is melted and the mixture is emulsified and creamy.
- Season to taste with salt and freshly ground black pepper.
- Serve blueberry beurre blanc immediately or keep warm over low heat for up to an hour, whisking frequently.
- Enjoy!
How to serve
Serve with salmon to make blueberry beurre blanc salmon as shown here. Or the light butter sauce is also delicious with white fish like mahi mahi, meat, chicken, vegetables and shellfish like scallops or shrimp.
Yield
This recipe yields roughly ¾ cup of beurre blanc sauce. Enough for about six 2 tablespoon servings. But you can easily adjust the servings using the recipe card below. But since blueberry beurre blanc is best served within 30 minutes, only make the amount that you plan on serving as it does not reheat well.
How to store
This sauce is best served immediately after making it. But it can also be kept warm over low heat for up to an hour. Or, keep over a bowl of hot water if serving away from the stove.
📖 Recipe
Ingredients
- ½ cup blueberries fresh or frozen
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- ½ cup salted butter cold
- 1 clove garlic
- 1 small shallot
- 1 sprig fresh rosemary
- salt and black pepper to taste
Instructions
- Cut butter into 1 tablespoon portions and place in the refrigerator to keep cold.
- In a small saucepan over medium heat bring blueberries, vinegar, shallot, garlic, and rosemary to a simmer.½ cup blueberries, ¼ cup white wine vinegar, 1 small shallot, 1 sprig fresh rosemary, 1 clove garlic
- Cook until blueberries pop and release juice, about 3 minutes. Strain mixture through a fine mesh strainer. Discard solids and return mixture to saucepan.
- Add white wine and return mixture to a simmer over medium heat. Simmer to reduce by half or even more.¼ cup dry white wine
- Remove from heat. Immediately whisk cold butter into mixture, one tablespoon at a time, until all the butter is melted and the mixture is emulsified and creamy.½ cup salted butter
- Season to taste with salt and freshly ground black pepper.salt and black pepper
- Serve blueberry beurre blanc immediately or keep warm over low heat for up to an hour, whisking frequently.
Nutrition
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