Champagne beurre blanc

Ingredients 7
Servings 6


  • 30
    white wine vinegar (or more to taste)
  • 60
    shallots or small onions, finely chopped
  • sprig fresh thyme, wrapped in muslin and tied with string
  • 100
    brut (dry) champagne or sparkling wine
  • 60
    fresh button mushrooms, very finely diced
  • 250
    butter, chilled and diced
  • salt and milled white pepper


Combine vinegar, shallots or small onions and thyme in a small, heavy-based saucepan and cook, uncovered, over low heat to reduce liquid by half. Add champagne and mushrooms and continue to cook gently, uncovered, until liquid has again reduced by half. Remove thyme. Over low heat, whisk in butter, a little at a time, or beat it in with a wooden spoon. It is vital to keep the sauce barely simmering at 90 ºC and not let it boil during this process. Season to taste and serve sauce at once, or keep it hot in a bain-marie for a few minutes.

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