Beurre Blanc Sauce Recipe

Introduction

Beurre Blanc is a classic French sauce known for its rich, buttery texture and tangy flavor. Made with simple ingredients like shallots, white wine, and butter, it’s perfect for elevating fish, seafood, or vegetables.

Ingredients

• 1 shallot (finely chopped)
• ½ cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup heavy cream
• ¼ tsp salt
• 1 cup unsalted butter (cut into large cubes)

Instructions

1. Step 1: Add the shallot, white wine, and white wine vinegar to a saucepan and bring to a boil.
2. Step 2: Reduce the heat to a simmer and continue simmering until the liquid has reduced to about 2 tablespoons.
3. Step 3: Stir in the heavy cream and salt, then reduce the heat to low.
4. Step 4: Add 2 cubes of butter and whisk continuously until nearly melted. Repeat adding butter cubes and whisking until all butter is incorporated. Remove the pan from heat.
5. Step 5: Pour the sauce through a strainer into a bowl, discarding the shallot pieces.
6. Step 6: Season with additional salt to taste. Serve immediately and enjoy.

Tips & Variations

• Use cold butter for better emulsification and a creamier sauce.
• Try substituting white wine vinegar with lemon juice for a slightly different tang.
• Be patient whisking the butter in slowly to prevent the sauce from breaking.

Storage

Beurre Blanc is best served fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently over low heat while whisking constantly to restore the emulsion. Avoid boiling to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beurre Blanc ahead of time?

While it’s best served fresh, you can prepare it a day in advance and gently rewarm it before serving, whisking to maintain its texture.

What dishes pair well with Beurre Blanc?

This sauce is excellent with fish such as salmon or sole, shellfish like shrimp or scallops, and even steamed vegetables or chicken breasts.

Beurre Blanc Sauce Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

Beurre Blanc is a classic French sauce known for its rich, velvety texture and tangy flavor. Made by emulsifying cold butter into a reduced mixture of white wine, vinegar, shallots, and cream, this sauce pairs beautifully with seafood, poultry, and vegetables, adding a luxurious and tangy finish to any dish.

• Author: Lara
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 cup 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

• 1 shallot, finely chopped
• ½ cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup heavy cream
• ¼ tsp salt
• 1 cup unsalted butter, cut into large cubes

Instructions

1. Simmer the aromatics: In a saucepan, combine the finely chopped shallot, dry white wine, and white wine vinegar and bring the mixture to a boil over medium heat to begin extracting flavors.
2. Reduce the liquid: Lower the heat to a simmer and continue to simmer until the liquid has reduced to about 2 tablespoons, concentrating the flavors.
3. Add cream and salt: Stir in the heavy cream and salt into the reduced liquid, then reduce the heat to low to prepare for emulsification.
4. Emulsify the butter: Gradually add the cold cubed butter, two cubes at a time, whisking vigorously until each addition is nearly melted and fully incorporated before adding more. This creates a smooth, creamy emulsion. Remove the pan from heat once all the butter is incorporated.
5. Strain the sauce: Pour the sauce through a fine strainer into a bowl to remove the shallot pieces, ensuring a silky smooth texture.
6. Season and serve: Adjust seasoning with additional salt if needed, then serve immediately alongside your favorite dishes such as fish, chicken, or steamed vegetables for a luxurious finish.

Notes

• Use cold unsalted butter to ensure proper emulsification and a silky texture.
• Keep the heat low during emulsification to prevent the sauce from breaking.
• Beurre Blanc is best served fresh as it can separate if reheated improperly.
• You can substitute white wine vinegar with champagne vinegar for a different subtle flavor.
• If the sauce breaks, whisk in a small amount of cold water or cream to help bring it back together.

Keywords: Beurre Blanc, French sauce, butter sauce, white wine sauce, classic French cooking, seafood sauce, cream sauce