Nothing complements scallops more beautifully than this beurre blanc sauce with saffron. The delicate flavors of both the fish and sauce marry into an exquisite and sublime sauce.
What’s a Beurre Blanc?
A beurre blanc or beurre rouge is one of those sauces you just have to trust will work out in the end. You start it, cooking shallots and white wine vinegar, and wine, but then you reduce it to nothing…so, now what? You slowly whisk in the butter, a tablespoon at a time, and in a couple of minutes, it starts to come together and you’ve got a silky, sublime sauce. The sauce is then ready to serve. (This post was originally published October 19, 2011 as part of another post. I’ve separated them for clarity. As an Amazon Affiliate, I earn commission on qualifying purchases.)
Adding saffron to the reduction gives the sauce a lovely yellow color and delicate flavor. For a beurre rouge, red wine and red wine vinegar is substituted for the white wine vinegar and wine. I wouldn’t add saffron to a beurre rouge as the flavor and color would be overwhelm it.
What do you serve a beurre blanc with?
Serve the sauce over pan seared scallops, and the dish becomes dreamy. But it will also go well any type of fish, a simple chicken preparation or even vegetables.
How do you make a beurre blanc?
The ingredients are simple. You’ll need shallots, white wine, white wine vinegar, butter and saffron threads if desired. Bring all the liquid, shallots and saffron threads, (if you’re using them) to a gentle simmer and reduce to about 1/4. It will be nearly dry.
The butter gets its flavor from the remaining liquid and shallots.
Then slowly whisk in the butter a cube or two at a time until the all the butter has been incorporated and the sauce is thickened slightly and is shiny. Strain the shallots. You’ll want a perfectly smooth sauce.
Spoon the sauce onto a plate and place scallops, fish or chicken on top of the beurre blanc.
Beurre Blanc with Saffron
- 1 cup white wine
- 4 Tablespoons white wine vinegar
- 6 Tablespoons shallots minced (about 2 large)
- pinch saffron about 7 or 8 threads
- 8 ounces unsalted butter
- kosher salt to taste
- Combine white wine, shallots, saffron threads, and vinegar in a saucepan. Simmer on a medium heat until reduced by about 1/2. There will be hardly any liquid left.
- Slowly whisk in butter a little at a time on the lowest heat until blended. Now, you'll see it turning into a sauce!
- Season with kosher salt.
- Strain the sauce through a fine strainer onto the scallops.
- Make ahead tip. You can have the reduction ready, and while you are searing your scallops, you can begin to finish your Saffron Beurre Blanc.
Lavanda Michelle says
That looks very delicious, it looks light but also filling. I would love to have this during the weekend and a small lunch. Thanks for sharing!
I’ve never heard of beurre blanc before, but looking at the ingredients, I know I would love it. Can’t wait to try it.
Everything Enchanting says
This looks so yummy I have never had Beurre Blanc sauce before, so will have to give your recipe a try
Sauce can make or break a meal. this looks fantastic.
Mosaic Art says
This looks so so good!!! I can’t wait to make this, looks delicious! Thank you so much for the amazing recipe.
Melissa Cushing says
I love scallops! This recipe looks amazing and you are seriously making me need to get my hands on some fresh delcious Scallops to make for dinner.
A deceptively simple-to-make sauce that tastes every bit as gourmet as it sounds and elevates even the most basic of dishes! As a plant-based alternative to scallops, I served this sauce with sliced yellow squash cooked in olive oil (it was delicious!), and plan to use it for fish and chicken dishes in the future.
love that you used it on squash!