How to Perfect 3 Traditional French Sauces with Beurremont Butter

French cuisine is revered for its velvety sauces that add elegance to dishes. From the delicate, buttery finish of a classic Beurre Blanc to the luxurious creaminess of a well-made Béchamel, these sauces elevate even the simplest ingredients into something extraordinary. At the heart of any exceptional sauce is one fundamental ingredient: butter. The quality of butter used can make or break a sauce, influencing its texture, flavor, and feel. In this blog, our professional chefs walk through how to craft traditional French sauces that stand out with premium butters.

How to Create Savor-Worthy French Sauces

While making a sauce may seem straightforward, achieving the perfect consistency, depth, and balance requires finesse. A high-quality butter ensures the best results, lending richness and silkiness to these three traditional French sauces.

Béarnaise Sauce

A rich, smooth sauce with a tangy kick from tarragon, white wine vinegar, and shallots.

Ingredients for 4-6 servings:

• ½ cup white wine vinegar
• ½ cup dry white wine
• 2 shallots, finely chopped
• 2 sprigs fresh tarragon (plus extra for garnish)
• 2 sprigs fresh chervil (optional)
• 3 egg yolks
• 1 cup Beurremont unsalted butter, melted
• Salt and freshly ground white pepper

Technique:

1. In a saucepan over medium heat, combine vinegar, white wine, shallots, and herbs. Reduce until about two tablespoons of liquid remain. Strain and let cool.
2. Whisk the egg yolks with the reduction over a double boiler until thick and creamy.
3. Slowly drizzle in melted Beurremont butter, whisking continuously to emulsify.
4. Season with salt and white pepper, then stir in finely chopped fresh tarragon for extra aroma.

Chef’s Tip: Keep the sauce warm over low heat, but avoid overheating, as Béarnaise can separate if exposed to excessive heat.

Beurre Blanc

A smooth, creamy white wine and butter sauce with a hint of shallot and vinegar, known for its delicate, tangy flavor.

Ingredients for 4-6 servings:

• ½ cup white wine vinegar
• ½ cup dry white wine
• 2 shallots, finely chopped
• 1 cup Beurremont unsalted butter, cold and cubed
• Salt and freshly ground white pepper

Technique:

• Simmer vinegar, white wine, and shallots over medium heat until reduced to about two tablespoons.
• Remove from heat and whisk in the cold Beurremont butter, one cube at a time, until fully emulsified.
• Strain the sauce and season to taste.

Chef’s Tip: Always use cold butter and add it gradually, whisking vigorously, to create a silky, emulsified sauce.

Sauce Béchamel

A classic white sauce made from butter, flour, and milk, offering a creamy, luxurious texture and a mild flavor that serves as the base for many French dishes.

Ingredients for 4-6 servings:

• 4 tbsp Beurremont unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• Salt, white pepper, and nutmeg to taste

Technique:

• Melt Beurremont butter in a saucepan over medium heat.
• Whisk in flour and cook for 1-2 minutes to eliminate raw flour taste.
• Gradually add warm milk, whisking constantly until smooth.
• Season with salt, white pepper, and a pinch of nutmeg.

Chef’s Tip: Strain the sauce through a fine-mesh sieve for an ultra-smooth consistency.

Preferred Pairings for French Sauces

Each of these traditional French sauces have natural pairings based on complementary flavors:

• Béarnaise Sauce: A classic companion to steak frites, this sauce also pairs beautifully with grilled lamb chops and roasted asparagus.
• Beurre Blanc: Best drizzled over delicate seafood, including poached salmon, seared scallops, or lobster. It also complements vegetables like steamed asparagus.
• Sauce Béchamel: A staple in gratins, croque monsieur, and even lasagna, this creamy sauce is also the foundation for Mornay sauce when combined with cheese.

The Role of Butter in Saucemaking

Butter isn’t just a secondary ingredient in traditional French sauces—it’s the foundation that provides richness, texture, and flavor. High-quality butter from Beurremont creates a more stable emulsion and enhances the final sauce’s creaminess.

Beurremont’s Premium Butter Products for Saucemaking

Bulk Butter (55 lb. block)

A chef’s go-to for high-volume sauce production. This cultured, unsalted butter boasts 83% butterfat for superior creaminess and depth of flavor.

Clarified Butter

Ideal for high-heat cooking and pan sauces, clarified butter has a higher smoke point, making it perfect for finishing sauces without risk of burning.

Additional Beurremont Butter Products for Your Kitchen

While not always used in the making of traditional French sauces, these specialty butters add an extra touch of luxury to your dishes:

• Black Truffle Butter: A delectable addition to steaks, pasta, and risottos.
• Butter Prints & French Style Butter Rolls: Elegant for table service or finishing dishes. Added sea salt available for rolls.
• Vegan Butter Sheets: Perfect for plant-based pastries.

How to Choose a Butter Supplier

Selecting the right butter supplier is essential for maintaining consistency and quality in your dishes. Consider companies with these characteristics:

• Ingredient Transparency: High-quality butter suppliers provide clear, detailed information about their ingredients, allowing you to know exactly what's in your dishes. Transparency ensures you’re using clean, high-quality products that align with your restaurant's standards.
• Bulk Options: For busy kitchens with high-volume needs, bulk butter is a must. Bulk options, like Beurremont's unsalted cultured butter, provide a cost-effective solution while ensuring consistent quality. 
• Unsalted Butter for Precise Seasoning: Unsalted butter gives you full control over the seasoning of your dishes. It’s essential for creating balanced flavors, especially in traditional French sauces with butter as a central ingredient. By choosing unsalted butter, you can better manage salt levels and tailor the seasoning to perfection.
• Variety of Options: A well-rounded butter supplier will offer a range of butter options that can be used in various aspects of your restaurant. From cooking to table service, a diverse selection enhances your menu and customer experience. For example, table service butters—like Beurremont's French-style butter rolls or Black Truffle Butter—provide a touch of luxury when served with fresh bread.
• Cultured Butter: Cultured butter, made through fermentation with beneficial bacteria, offers a complex and tangy flavor profile that enhances the richness of sauces and baked goods. This type of butter provides a distinctive taste that’s more flavorful and aromatic than regular sweet cream butter.
• Authentic French Butter: If you're serving French cuisine, sourcing authentic French butter is essential. French butter is known for its higher butterfat content and luxurious texture. Imported butter from Beurremont is crafted according to traditional French methods, ensuring that the taste, texture, and consistency are second to none.
• Superior Sourcing: High-quality butter starts with the best ingredients—milk from healthy, well-fed cows raised in pristine conditions. A supplier that sources butter from farms with superior practices will ensure a premium product with high butterfat content, contributing to the richness and texture that define excellent butter.
• Reliable Delivery: When selecting a butter supplier, consistency is key. Choose a supplier with reliable delivery options to ensure that your kitchen never runs low on essential ingredients.

Elevate Traditional French Sauces with the Finest Butters

Perfecting traditional French sauces starts with the best ingredients. Beurremont butter ensures unmatched quality, consistency, and flavor in every sauce you create. Whether you’re crafting a silky Béarnaise, a rich Beurre Blanc, or a velvety Béchamel, the right butter makes all the difference. Browse our premium butter selection, explore our insights for more inspiration, or contact us today to bring the finest butters to your kitchen.