Beurre Blanc (White Butter Sauce)
About ½ cup Rich and refined, beurre blanc is traditionally served with fish, but is also excellent drizzled on seared scallops; grilled or sautéed chicken or pork chops; Roasted Asparagus; or grilled artichokes. Adding a small amount of cream before adding the butter helps keep the sauce stable.
Ingredients
- 6 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 3 tablespoons minced shallots
- Salt and white pepper to taste
- 1 tablespoon heavy cream
- 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 3 tablespoons minced shallots
- Salt and white pepper to taste
- 1 tablespoon heavy cream
- 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
- Salt and black pepper
Let's Cook
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Step 1.
Combine in a small skillet over medium heat: 6 tablespoons dry white wine; 2 tablespoons white wine vinegar; 3 tablespoons minced shallots; Salt and white pepper to taste
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Step 2.
Bring to a simmer and simmer, uncovered, until reduced by three-quarters. Stir in: 1 tablespoon heavy cream
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Step 3.
Remove from the heat and add one piece at a time, whisking constantly, until the sauce is creamy and pale: 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
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Step 4.
Add each piece before the previous one has completely melted, or the sauce will separate. If you need a bit more heat to soften the butter, set the pan briefly over very low heat. Strain through a fine-mesh sieve, if desired. Season to taste with: Salt and black pepper
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Step 5.
Use immediately. If there is any delay, try to keep the sauce around 125°F to prevent it from congealing or separating.