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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - Shallots
  • 1 cups - Dry White Wine
  • 6 tablespoons - White Wine Vinegar
  • 2 tablespoons - Heavy Cream
  • 16 tablespoons - Unsalted Butter, cold
  • 1/4 teaspoons - Salt
  • 1 pinchs - White Pepper
  • - Lemon Juice, to taste
  • Directions:

    STEP ONE: Combine 3 shallots, finely minced, 1 cup dry white wine and 6 tablespoons white-wine vinegar in a nonreactive saucepan over high heat, bring to a rapid boil and reduce until almost dry, about 4 tablespoons.

    STEP TWO: Add 2 tablespoons heavy cream to shallot-wine-vinegar reduction. Once liquid simmers, remove pan from heat.

    STEP THREE: Off heat, whisk in 3 tablespoons cold unsalted butter, one at a time. Return pan to stove on lowest setting. Whisk in 13 tablespoons cold unsalted butter, one at a time, allowing each addition to melt into sauce before adding more. Remove pan from heat and whisk in ΒΌ teaspoon salt, large pinch white pepper and lemon juice to taste.

    Brief Description

    Versatile French sauce that works well with Salmon and other entrees

    Main Ingredient:


    Cuisine:  French

    Prep Time: 15 min


    Adding the heavy cream stabilizes the sauce, allowing it to be stored in the refrigerator for up to 3 days, or in the freezer for at least a month.

    Consider making a Beurre Rouge by substituting red wine and red-wine vinegar for the white.


    WSJ Off Duty, 3/2/2013, by Gail Monaghan

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    Posted On:

    March 2, 2013

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