Sauce blanquette – a classic French sauce made with butter, stock and eggs.
Sauce blanquette is a classic of French cooking that you simply have to know. It is one of the great base sauces – and at the same time one of the easiest sauces to make once you know the technique.
It is silky, creamy and elegant in flavour. Serve it straight away, just after it has been blended, and it takes on an almost light, foamy, airy texture that makes it even more delicate and inviting. It is a sauce that lifts both fish and white meat and gives the dish a refined finish.
Many people are a little nervous about working with eggs, but there is no need to be. Follow the recipe and it won’t go wrong. The eggs give the sauce its characteristic body and the soft, rounded texture that defines a classic sauce blanquette.
I make my sauce blanquette with lemon juice, which gives a fresh, balanced acidity. You can easily adjust the flavour with a mild flavoured vinegar instead – a herb vinegar, for example, that suits whatever you are serving the sauce with. That lets you tailor the sauce precisely to fish, poultry or pork.
Depending on what you are serving, use fish stock for fish dishes, chicken stock for poultry or a good vegetable stock if you want a more neutral base. That makes sauce blanquette wonderfully versatile and just as suited to everyday meals as to occasions that call for a little extra finesse on the plate.
A classic French sauce that is simple, creamy and completely irresistible.
The recipe serves 6-8 people, depending on how you serve it.
Make it ahead
Sauce blanquette can easily be made ahead, which makes it particularly handy when you have guests or want to be well prepared. Once the sauce is finished, it can be kept warm over very low heat – it must not boil, just stay warm.
If you are reheating it later, do this over low heat too, stirring gently. Just before serving, it is worth giving the sauce a quick blitz with a stick blender again. That brings back the silky, slightly foamy texture, so it looks and tastes freshly made and extra creamy.
That is one of the advantages of sauce blanquette – it is both elegant and forgiving, and it keeps its fine texture as long as you treat it gently.
Blanquette sauce
Ingredients
- 200 g butter
- 200 ml stock – see intro
- 1 egg
- 2 egg yolks
- 2 tbsp crème fraîche, ideally 38% fat
- 2 tbsp lemon juice or a flavoured vinegar – see intro*
- Salt and freshly ground pepper
Method
- Take the eggs and crème fraîche out of the fridge about 20 minutes beforehand.
- Melt the butter in a saucepan together with the stock and heat it through thoroughly. Turn off the heat and let the mixture stand for a moment. Ideally it should come to around 80°C.
- Whisk the egg, egg yolks, crème fraîche and lemon juice together in another small saucepan – off the heat.
- Then add the butter mixture in a thin stream while blending the sauce constantly with a stick blender. Continue until all the butter and stock mixture has been used, blending constantly as you pour it in slowly.If needed, tilt the pan so the blender can get hold of the sauce straight away.
- Season the sauce to taste with more lemon juice, salt and freshly ground pepper and blend it through thoroughly.
- The sauce is now ready to serve. It can be made ahead – see intro.
Nutrition
Premium
Hej – hvilken slags bouillonen skal der bruges?
Jesper
Hej Jesper
Jeg bruger kyllingbouillon i denne 🙂
Warm wishes, Dianna
Hej Diana
Jeg synes også den er helt fantastisk.
Jeg skal i morgen have nogle veninder til frokost og vil lave denne super gode sauce, men jeg vil gerne lave den inden de kommer og så varme den op. Jeg synes dog den bliver lidt tyk når den varnes op, så vil spørge hvordan jeg kan gør den lidt mere tynd efter opvarmningen ?
Bh
Gitte
Hej Gitte
Hvor dejligt at høre – tak 🙂
Hvis du synes den bliver for tyk ved opvarmning, så prøv at tilsætte lidt lun bouillon, til du opnår den ønskede konsistens 🙂
Warm wishes, Dianna
Den var meget nem at tilberede og smagte fantastisk
Tusind tusind tak, hvor gør det mig glad at høre 🙂
Har nu lavet din opskrift mange gange med forskellige bouillon. Den skal helt sikkert varmes op igen for at få den rette konsistens. Nemt og meget velsmagende
Hejsa
Ihh hvor godt at høre den falder i din smag – det er jeg glad for at høre 🙂
Warm wishes, Dianna
Hej Dianna
Jeg er tindrende klar over at du skal tjene penge men jeg er (sgu) på nippet til at stoppe med at følge dig. Jeg bliver vanvittig af alle de reklamer man skal kæmpe sig igennem for se en opskrift – ja ja jeg kan få appen men for en pensionist ligger det ikke lige først for. Kunne der måske skrues ned for reklamerne?
Med venlig hilsen
Hej Gert
Tak for din besked. Jeg har et bureau på som står for annoncedelen, og det kan jeg desværre ikke bare lige ændre i – beklager.
Jeg ved at der i perioder kan forekomme flere annoncer end andre perioder – f.eks. pga. sæsonvarer og lignende.
Håber dog du stadig har lyst til at kigge med alligevel 🙂
Dbh Dianna
Det skal man altid med en blanquette sauce men man skal også blende længere end man tror når fonden tilsættes for at få den luftig inden smørret tilsættes. Det vil gøre en hel masse for konsistensen
Hej. Det lyder dejligt nemt Skal bouillonen være varm når den hældes i det smeltede smør eller skal jeg bare sørge for, at blandingen er 60 grader inden det hældes i æggeblandingen?
Glæder mig til at prøve
Hej Helle
Den må godt være varm ja, bare blandingen køles til 60 grader – som du skriver 🙂
Rigtig dejlig dag 🙂
Warm wishes,
Dianna