Use the best quality butter you can find – it makes a noticeable difference! Keep the butter extremely cold until ready to use; this helps with emulsification. Do not overcrowd the pan when adding butter; work in small batches. If the sauce begins to separate, try whisking in a tablespoon of ice water to help bring it back together. Beurre Blanc is delicious served over grilled or pan-seared fish, poached eggs, vegetables, or chicken.
Basic Beurre Blanc
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS114
Elevate your seafood (or any dish!) with this classic French butter sauce. A delicate balance of tart wine reduction and rich, emulsified butter, Beurre Blanc adds a touch of elegance and unparalleled flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol68 mg
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Fiber0 g
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Protein0 g
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Saturated Fat16 g
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Sodium166 mg
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Sugar0 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small, heavy-bottomed saucepan, combine the minced shallot, bay leaf, peppercorns, white wine vinegar, and dry white wine. (2 minutes)
02 Step
Recipe View Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low. Simmer gently until the liquid has reduced to approximately 2 tablespoons – this is crucial for the right balance of flavor. (8-12 minutes)
03 Step
Recipe View Pour in the heavy cream and bring the mixture back to a gentle simmer. Continue to simmer until the cream has reduced by about half and slightly thickened. (3-5 minutes)
04 Step
Recipe View Reduce the heat to low. Begin whisking in the cold butter, one or two cubes at a time, ensuring each addition is fully incorporated before adding the next. Maintain a steady, vigorous whisking motion to create a smooth, emulsified sauce. Do not allow the sauce to boil, as this will cause it to break. (5-7 minutes)
05 Step
Recipe View Once all the butter has been incorporated and the sauce is smooth, strain it through a fine-mesh sieve lined with cheesecloth (optional) to remove the solids and create a perfectly silky texture. (2 minutes)
06 Step
Recipe View Serve immediately. Beurre Blanc is best enjoyed fresh. If not serving immediately, keep warm in a thermos or a double boiler over very low heat, whisking occasionally to prevent separation. (Variable)
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Orpha Hyatt
Jun 21, 2025I added a squeeze of lemon juice at the end for extra brightness – delicious!
Elisa Mcdermott
Jun 14, 2025This recipe was so easy to follow, and the Beurre Blanc was absolutely divine! My guests were so impressed.
Aleen Feest
Sep 20, 2024The straining step is a game changer. It makes the sauce so smooth and elegant.
Donnie Pollich
May 22, 2024I've tried making Beurre Blanc before with no luck, but this recipe finally worked! The tip about using cold butter and whisking constantly was key.