Basic Beurre Blanc

Basic Beurre Blanc

Save this recipe

26 people made this

About this recipe: This wine and shallot reduction sauce mixed with butter is usually served with fish.


Serves: 12 

  • 1 1/2 tablespoons chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 1/4 cup (60ml) white wine vinegar
  • 2 tablespoons (30ml) dry white wine
  • 1/4 cup (60ml) thickened cream (heavy whipping cream)
  • 1 1/2 cups (350g) cold butter, cut into 1.5cm pieces

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons (30ml) of liquid remain.
  2. Pour in cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate