The renowned Pays de la Loire Beurre Blanc Sauce originate from Nantes.
This delicate "white butter" sauce based on butter, crushed shallots and wine vinegar rapidly became a classic on every honourable “Pays de la Loire” table. Perfect with pike, turbot, salmon or scallops, Beurre Blanc - also known as Beurre Nantais is indeed a gem of the Pays de la Loire gastronomy. According to the legend, a chef named Clémence Lefeuvre was making béarnaise sauce but forgot to add the egg yolks. Made out from a reduction of vinegar - or white wine - and shallots, Beurre Blanc's secret lies in blending the (cold) butter off the heat. Some gourmets (like us) add heavy cream as a stabilizing agent now called “ Contemporary Beurre Blanc”.

Our version of “Contemporary Beurre Blanc”

80ml white wine
30ml  Dry white Vermouth
10ml white wine vinegar\
½  shallot, peeled and minced
TT  Salt and pepper
1 pinch coriander, ground
1 pinch star anise, ground
1 pinch fennel seeds, ground
80ml cream
2 tbsp butter
½ tsp tarragon, dry

1.   Combine the white wine, Vermouth, white wine vinegar, shallot, tarragon and all spices in a small saucepan. Reduce the liquid by ½.
2.   Add the cream and reduce gently by 1/3.
3.  Over very low heat (or away from the heat), whisk in the butter. Do not boil.
4.  Set aside and keep warm until needed.