Beurre Blanc For Fish
- 5m Prep Time
- 10m Cook Time
- 15m Ready In
A classic French butter sauce made with white wine, shallots, and garlic, perfect for drizzling over grilled, broiled, or pan-fried fish.
Ingredients
- 118 ml dry white wine
- 44.4 ml shallots or chives finely chopped
- 1 clove garlic minced
- Dash of ground white pepper
- 118 ml unsalted butter
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 145 mg
- Iron: 1.5 mg
- Magnesium: 25.1 mg
- Phosphorus: 130 mg
- Potassium: 329 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml dry white wine
- Dash of ground white pepper
- 118 ml unsalted butter
Prepare
- 44.4 ml shallots or chives, finely chopped
- Mince 1 clove garlic
Let's Cook
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Step 1.
In a small saucepan, combine ½ cup dry white wine, 3 tablespoons finely chopped shallots or chives, 1 clove minced garlic, and a dash of ground white pepper.
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Step 2.
Place the saucepan over medium heat and carefully reduce the liquid until almost dry, stirring occasionally to prevent scorching. This should take about 5–7 minutes; you'll see the liquid reduce to a syrupy glaze coating the bottom of the pan.
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Step 3.
Add ½ cup (1 stick) unsalted butter to the pan and increase the heat to high. Using a whisk or fork, stir the butter into the reduction in a quick circular motion.
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Step 4.
When the butter is about half melted, remove the pan from the heat and continue stirring until the steam stops and the sauce thickens to a smooth, emulsified consistency.
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Step 5.
Pour the beurre blanc immediately over your cooked fish. Leftovers can be stored in an airtight container and refrigerated for up to one week.