Blueberry Beurre Blanc

Blueberry Beurre Blanc is an impressive savory blueberry sauce that makes the perfect accompaniment to meat, fish, vegetables and more.

Course Condiment

Cuisine French

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 157kcal

Author Tristin Rieken

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.