Basic Beurre Blanc

    35 mins

    This wine and shallot reduction sauce mixed with butter is usually served with fish.

    26 people made this

    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.

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    Reviews and ratings
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    Reviews in English (26)


    Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.  -  15 Oct 2008  (Review from Allrecipes US | Canada)


    Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one!  -  12 Feb 2010  (Review from Allrecipes US | Canada)


    My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it slightly: 3 bay leaves instead of 1, omit white wine vinegar. I have substituted the shallot with both garlic and regular onion as I have available. I probably use a bit more wine, a bit more cream, but less butter than this recipe calls for. I use about one stick of real butter. I cook the noodles until almost done and finish them in the sauce and then throw in cooked sliced chicken. The people at my table are always fighting for the last little bit.  -  06 Feb 2012  (Review from Allrecipes US | Canada)