French · sauce/condiment
Beurre Blanc
Beurre Blanc reads sourness 6.0, richness 5.0 and allium 4.0 on Palate's 0–10 flavor X-ray — a French sauce/condiment, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 3.9 / 10
- Sour & Bright — 7.0 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 5.0 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Sourness 6.0 · Richness 5.0 · Allium 4.0 · Citrus 3.4 · Fruity 3.4 · Salinity 3.2 · Funk & Ferment 2.8 · Umami 2.7 · Floral 2.0 · Sweetness 1.9 · Earthy 1.4 · Heat 0.8 · Warm Spice 0.8 · Bitterness 0.7
What's in it (6)
- 2 shallots, minced
- 1/2 cup dry white wine (Muscadet)
- 3 tbsp white wine vinegar
- 12 tbsp (1 1/2 sticks) cold unsalted butter, cut into cubes
- salt to taste
- 1/4 tsp white pepper
Time & effort: about 15 min (12 min active) · effort: easy
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Reduce shallots, wine, and vinegar together until almost dry.
- Over very low heat, whisk in cold butter piece by piece to create a smooth, creamy emulsion.
- Strain, season, and serve immediately over fish or vegetables.
Dishes with a similar flavor shape
- Brudet (Adriatic Fish Stew with Polenta) — Croatian
- Moroccan Chicken — Moroccan
- Crispy Lemon-Oregano Chicken Thighs — Greek
- Joojeh Kabab (Saffron Chicken Kebab) — Persian
- Ensalada Mixta — Argentine
Keep reading: what sourness, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.