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

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan, combine wine, vinegar, and shallots. Simmer over medium heat until reduced to about 2 Tbsp of liquid.
If using, stir in cream and simmer for 1 minute to slightly thicken.
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.
Continue adding butter slowly, whisking constantly, until sauce is creamy and smooth.
Season with salt, white pepper, and optional lemon juice or herbs to taste.
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.