Name: Beurre Blanc Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 1 shallot, finely chopped; ½ cup dry white wine; ¼ cup white wine vinegar; ¼ cup heavy cream; ¼ tsp salt; 1 cup unsalted butter, cut into large cubes

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Introduction

Beurre Blanc is a classic French butter sauce known for its rich, velvety texture and tangy flavor. Made with shallots, white wine, and butter, it’s perfect for elevating fish, seafood, or vegetables. This simple sauce brings a delicate elegance to any meal.

A white ceramic bowl filled with smooth, creamy light beige sauce, with a gold spoon resting inside the bowl, the spoon covered in the sauce. The bowl is placed on a white marbled surface, partially draped with a gray and white striped cloth. Around the bowl there are a plate with grilled green asparagus on the left and a white plate with cooked salmon pieces on the top right, along with a small wooden bowl of coarse salt on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 shallot (finely chopped)
½ cup dry white wine
¼ cup white wine vinegar
¼ cup heavy cream
¼ tsp salt
1 cup unsalted butter (cut into large cubes)

Instructions

Step 1: In a saucepan, combine the chopped shallot, white wine, and white wine vinegar. Bring the mixture to a boil over medium heat.
Step 2: Reduce the heat to a simmer and continue simmering until the liquid has reduced to about 2 tablespoons.
Step 3: Stir in the heavy cream and salt, then lower the heat to low to prevent boiling.
Step 4: Add two cubes of butter at a time, whisking constantly until nearly melted before adding more. Continue until all the butter is incorporated. Remove the pan from the heat.
Step 5: Strain the sauce through a fine-mesh strainer into a bowl, discarding the shallot pieces.
Step 6: Taste and season with additional salt if needed. Serve immediately for best results.

Tips & Variations

Use chilled butter to help control the sauce temperature and prevent separation.
For a richer flavor, replace half the white wine with Champagne or sparkling wine.
Finish the sauce with a squeeze of fresh lemon juice for added brightness.
If the sauce begins to separate, whisk in a teaspoon of cold water to bring it back together.

Storage

Beurre Blanc is best served fresh. If necessary, it can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sauce over low heat while whisking constantly to maintain its creamy texture. Avoid boiling.

How to Serve

A white plate holds a golden-brown piece of cooked salmon on the left, with a creamy white sauce being poured over it from a gold spoon above. To the right of the salmon, there are several charred green asparagus stalks with a slight shine, some sauce drizzled on and around them. The plate sits on a white marbled surface, and part of a woman's hand holding the spoon is visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Beurre Blanc ahead of time?

While it’s best enjoyed fresh, you can prepare it a day in advance and gently reheat it. Just be sure to rewarm it slowly over low heat and whisk constantly to prevent separation.

What dishes pair well with Beurre Blanc?

Beurre Blanc pairs beautifully with fish, shellfish, steamed vegetables, and even chicken. Its creamy tang enhances delicate flavors without overpowering them.