Summary: Beurre Blanc sauce, which is "white butter" when translated from French, is the epitome of decadence. The non-vegan version is made from plenty of butter, heavy cream and white wine. Legend has it that it was invented by accident at the French restaurant La Buvette de la Marine, by the owner, chef Clémence Lefeuvre. According to the legend, Lefeuvre was making a Bearnaise sauce to go with a fish dish, but forgot to add the egg yolks and tarragon.

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Beurre Blanc sauce, which is “white butter” when translated from French, is the epitome of decadence. The non-vegan version is made from plenty of butter, heavy cream and white wine. Legend has it that it was invented by accident at the French restaurant La Buvette de la Marine, by the owner, chef Clémence Lefeuvre. According to the legend, Lefeuvre was making a Bearnaise sauce to go with a fish dish, but forgot to add the egg yolks and tarragon.

Beurre Blanc sauce is typically served over fish or chicken, but for the vegan eater, there are tons of options with which to serve the delicious sauce. A few of our favorites:

  • steamed or sauteed mushrooms
  • haricots verts (very small, thin green beans)
  • asparagus
  • steamed broccoli
  • baked potato
  • sweet potato fries
  • pan-seared extra firm tofu medallions
  • steamed carrots
  • any of the delicious vegan and gluten-free seafood products from Sophie’s Kitchen

Traditional Beurre Blanc sauce contains white wine, but if you prefer to not use wine, you can instead make a Beurre Citron sauce, which will be the same as the recipe below for Beurre Blanc sauce, but you will replace the white wine with lemon juice.

Vegan and Gluten-Free Beurre Blanc Sauce

1/4 cup dry white wine (or lemon juice)
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 – 2/3 cup cashew cream (easy recipe here)
1/4 teaspoon sea salt
1/8 teaspoon white pepper, or to taste
1/2 cup of your favorite butter alternative, chilled

In a 2-quart saucepan, bring wine (or lemon juice), vinegar and shallots to a boil over medium-high heat. You want to reduce it, so cook it for 4-5 minutes. Add cashew cream, salt and pepper, reduce heat to medium, and cook for another minute – stirring consistently to avoid burning. Reduce heat to medium-low and begin adding the chilled margarine a tablespoon at a time, while stirring constantly. Once all of the margarine has been completely mixed in, remove the sauce from the heat.

At this point, the traditional recipe calls for straining the sauce through a sieve to get the shallots out. We like leaving the shallots in the sauce, but it comes down to personal preference. It is entirely up to you and how your cooking inspiration strikes you!

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