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Beurre Blanc Sauce

Beurre Blanc Sauce

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Why You’ll Love This Recipe

Beurre Blanc Sauce is a luxurious French butter sauce known for its velvety texture and bright, tangy flavor. Made with white wine, vinegar, shallots, and cold butter, it’s the perfect accompaniment to seafood, chicken, or vegetables. Elegant yet simple, this sauce elevates any dish with its creamy richness and smooth finish.

ingredients

Beurre Blanc Sauce this Recipe
Beurre Blanc Sauce 10 Beurre Blanc Sauce is a luxurious French butter sauce known for its velvety texture and bright, tangy flavor. Made with white wine, vinegar, shallots, and cold butter, it’s the perfect accompaniment to seafood, chicken, or vegetables. Elegant yet simple, this sauce elevates any dish with its creamy richness and smooth finish.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shallots (finely minced)white winewhite wine vinegarunsalted butter (cold, cut into cubes)lemon juice (optional)salt and white pepper (to taste)

directions

In a small saucepan, combine minced shallots, white wine, and vinegar.

Bring to a simmer over medium heat and reduce until only 1–2 tablespoons of liquid remain.

Reduce heat to low and begin whisking in cold butter, one cube at a time, allowing each to melt before adding the next. Keep the sauce warm but not boiling.

Continue whisking in butter until the sauce is thickened and smooth.

Season with salt and white pepper to taste. Add a splash of lemon juice if desired for extra brightness.

Strain sauce if preferred for a smooth finish, or serve as is with shallots.

Serve immediately over fish, seafood, chicken, or vegetables.

Servings and timing

Beurre Blanc Sauce
Beurre Blanc Sauce 11 Beurre Blanc Sauce is a luxurious French butter sauce known for its velvety texture and bright, tangy flavor. Made with white wine, vinegar, shallots, and cold butter, it’s the perfect accompaniment to seafood, chicken, or vegetables. Elegant yet simple, this sauce elevates any dish with its creamy richness and smooth finish.

This recipe yields approximately ¾ cup of sauce.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Add a splash of cream before the butter for a richer sauce.

Stir in fresh herbs like tarragon or chives.

Use champagne instead of white wine for a festive twist.

Include a bit of Dijon mustard for depth.

Make a rosé beurre blanc with pink wine for color and flavor variation.

storage/reheating

Best served immediately as it may separate upon cooling.If needed, store in the fridge for up to 1 day and reheat gently over very low heat while whisking constantly.Do not boil when reheating, as the sauce may break.

FAQs

Can I make beurre blanc ahead of time?

It’s best fresh, but can be kept warm over a double boiler for up to 30 minutes.

What’s the best wine for beurre blanc?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Why did my sauce break?

Overheating or adding butter too quickly can cause separation. Keep heat low and whisk constantly.

Can I fix a broken sauce?

Yes, whisk in a tablespoon of cold water or cream over low heat to re-emulsify.

Is beurre blanc the same as hollandaise?

No, beurre blanc uses wine and vinegar with butter, while hollandaise is egg-based.

Can I make it without wine?

Yes, substitute with a mix of broth and lemon juice or vinegar.

Is it gluten-free?

Yes, beurre blanc contains no gluten ingredients.

Can I add garlic?

Yes, add minced garlic with the shallots for extra flavor.

Can I use salted butter?

Preferably use unsalted for better control over seasoning.

Is beurre blanc keto-friendly?

Yes, it’s high in fat and low in carbs.

Conclusion

Beurre Blanc Sauce is a classic French staple that transforms simple ingredients into a silky, flavorful masterpiece. Whether drizzled over fish, chicken, or vegetables, its creamy texture and tangy depth make it an unforgettable addition to your meal. With a little technique and patience, it’s a gourmet touch anyone can master.

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Beurre Blanc Sauce

Beurre Blanc Sauce

  • Author: slsrecipes
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 3/4 cup
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian
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Description

Beurre Blanc is a classic French butter sauce made by emulsifying cold butter into a white wine and vinegar reduction—perfectly creamy and tangy for fish, vegetables, or poultry.

Ingredients

  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar (or lemon juice)
  • 1 Tbsp finely minced shallots
  • 8 oz (2 sticks) cold unsalted butter, cut into small cubes
  • Salt and white pepper, to taste
  • Optional: 2–3 Tbsp heavy cream (for added stability)
  • Optional: 1 tsp lemon juice or chopped herbs for finish

Instructions

  1. In a small saucepan, combine wine, vinegar, and shallots. Simmer over medium heat until reduced to about 2 Tbsp of liquid.
  2. If using, stir in cream and simmer for 1 minute to slightly thicken.
  3. Reduce heat to low. Off heat, whisk in a few cubes of cold butter at a time, returning to low heat only as needed to keep the mixture warm but not boiling.
  4. Continue adding butter slowly, whisking constantly, until sauce is creamy and smooth.
  5. Season with salt, white pepper, and optional lemon juice or herbs to taste.
  6. Serve immediately, or hold warm in a double boiler for up to 1 hour. Do not boil.

Notes

  • Use cold butter to ensure a stable emulsion.
  • Avoid overheating or boiling once butter is added—this can cause separation.
  • For a smoother sauce, strain out shallots before serving.
  • Stirring in cream helps stabilize the emulsion if holding sauce for longer periods.
  • Pairs beautifully with white fish, shellfish, asparagus, or roast chicken.