Name: Beurre Blanc Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 1/4 cup white wine vinegar; 1/4 cup dry white wine; 2 tablespoons shallots, finely minced; 1/3 cup heavy cream (optional, for added stability); 1 cup (2 sticks) unsalted butter, cold and cut into small cubes; Salt to taste; White pepper to taste (or black pepper if preferred)

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Classic French cuisine Sauce. This silky, tangy butter sauce is famous for elevating fish, seafood, and veggies into restaurant-worthy experiences. With a delicate balance of acidity from wine and vinegar, gentle aromatics from shallots, and a rich blanket of cold butter, Beurre Blanc delivers both elegance and intrigue in every spoonful.

Ingredients You’ll Need

Beurre Blanc uses just a handful of essential ingredients, yet each one plays a starring role in the sauce’s famous flavor and creamy texture. Here’s what you’ll need and why each is absolutely vital:

White wine vinegar: Adds a lovely brightness and sharpness, helping the sauce glisten and cut through richness.
Dry white wine: Offers depth and subtle fruit notes that round out the tangy edge of the vinegar.
Shallots (finely minced): Deliver delicate sweetness and a savory backbone that lets the sauce sing without overpowering.
Heavy cream (optional): An excellent trick for extra stability, especially helpful if you’re new to making emulsified sauces or want to hold the sauce for a bit before serving.
Unsalted butter (cold, cubed): The star of the show! Cold butter creates that gloriously smooth, glossy finish—we use cubes to gently coax out silkiness as it melts in.
Salt to taste: An essential touch to bring all the flavors together harmoniously.
White pepper to taste (or black if preferred): Adds a gentle heat and light earthy note; white pepper keeps the sauce beautifully pale.

How to Make Beurre Blanc

Step 1: Build the Flavor Base

Start by pouring the white wine vinegar, dry white wine, and minced shallots into a small saucepan. Set it over medium heat and let the mixture come to a gentle simmer. As the liquids reduce, those nimble shallots will infuse the sauce with sweetness, and the kitchen will start to fill with that incredible French bistro aroma. Keep simmering until it all reduces to about two tablespoons, which should only take a few minutes but makes all the difference in intensifying the flavor.

Step 2: Add Cream (Optional)

If you’d like a little extra insurance to keep your Beurre Blanc glossy and stable, now’s the time to whisk in the heavy cream. A quick splash and a return to a gentle simmer is all it needs. This not only helps prevent the sauce from breaking but also gives you a gorgeous, slightly plush finish—especially helpful if you’re serving for a dinner party or want to keep the sauce warm for a short while.

Step 3: Whisk in the Butter

Turn the heat down to low, and start adding those cold butter cubes, a few at a time. As each addition melts, whisk constantly until fully incorporated before dropping in more. This method is key for that famous Beurre Blanc silkiness—the gentle heat and patient whisking coaxes the butter into a luscious sauce, rather than letting it simply melt (we’re creating a true emulsion!).

Step 4: Season to Taste

When all the butter is finally blended in and the sauce is creamy and shiny, go ahead and season with salt and white pepper. Taste as you go—you want a nicely balanced sauce, not too sharp or salty, with just a gentle warmth from the pepper. Once you’ve hit the flavor sweet spot, your Beurre Blanc is ready to serve!

How to Serve Beurre Blanc

Garnishes

For a final polish, consider fresh, delicate garnishes: snipped chives, dill, or even a few pink peppercorns add a pop of color and aroma without overpowering the Beurre Blanc itself. Citrus zest is nice for a touch of brightness, especially if you’re pairing the sauce with fish.

Side Dishes

Beurre Blanc loves to play alongside simple, elegant sides. Try it with steamed asparagus, baby potatoes, or a crisp green salad—these fresh flavors welcome the sauce’s decadence and make for a truly memorable plate.

Creative Ways to Present

Don’t just relegate Beurre Blanc to the top of fish or shellfish (though that’s always classic!). Drizzle it over roasted chicken, charred leeks, or even a bowl of fluffy rice for a touch of luxury. For extra flair, serve it in a small pitcher or warm ramekin on the side so guests can help themselves.

Make Ahead and Storage

Storing Leftovers

Beurre Blanc is best enjoyed fresh, but if you find yourself with leftovers, let the sauce cool slightly, then store in an airtight container in the fridge for up to two days. The emulsion may separate, but don’t worry—there are ways to bring it back to life.

Freezing

Unfortunately, this is one sauce that doesn’t love the freezer—freezing can break the emulsion and change the texture for the worse. For truly perfect Beurre Blanc, make only what you’ll need and enjoy it at its freshest.

Reheating

To reheat, set the sauce in a heatproof bowl over barely simmering water, whisking gently and patiently. If it looks like it’s splitting, add a tiny splash of warm water or a cube of cold butter and keep whisking until smooth; patience is your best friend here!

FAQs

Why does my Beurre Blanc sometimes split?

The sauce can break if the butter is added too quickly or if the heat is too high. Adding the butter slowly on low heat, and whisking constantly, is the best way to ensure a creamy, stable emulsion.

Can I make Beurre Blanc ahead of time?

While it’s best just after making, you can keep Beurre Blanc warm over a double boiler for up to 30 minutes. If you need it for later, reheat gently using the methods above, but avoid microwaves or direct stovetop heat to prevent breaking.

What’s the difference between Beurre Blanc and Hollandaise?

While both are classic French butter sauces, Hollandaise is thickened with egg yolks and has lemon as an acid, whereas Beurre Blanc uses no eggs and relies on wine and vinegar for its signature tang.

Is it important to use white pepper?

White pepper keeps your sauce pristine and pale, but black pepper works just fine if that’s what you have—it will add visible flecks and a slightly bolder flavor.

Can I flavor Beurre Blanc with herbs or citrus?

Absolutely! Add a sprig of tarragon or a pinch of citrus zest while reducing your liquids, then strain before whisking in the butter for a subtle herbal or citrusy twist.

Final Thoughts

I can’t recommend trying Beurre Blanc enough—even if you’re new to French sauces, this one is pure magic that will transform a simple meal into something truly celebratory. Give it a go and let the rich, velvety flavors transport you straight to the heart of France, one spoonful at a time!

Beurre Blanc Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 15 minutes
Yield: About 1 cup 1x
Diet: Gluten-Free, Vegetarian

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Description

Learn how to make a classic French Beurre Blanc sauce that is rich, velvety, and perfect for pairing with fish, shellfish, chicken, or vegetables. This buttery sauce is infused with white wine, vinegar, and shallots, creating a luxurious finishing touch for your favorite dishes.

Ingredients

Scale

White Wine Vinegar Reduction:

1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons shallots, finely minced

Beurre Blanc Sauce:

1/3 cup heavy cream (optional, for added stability)
1 cup (2 sticks) unsalted butter, cold and cut into small cubes
Salt to taste
White pepper to taste (or black pepper if preferred)

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Instructions

Prepare White Wine Vinegar Reduction: In a small saucepan over medium heat, combine white wine vinegar, white wine, and minced shallots. Simmer until liquid reduces to about 2 tablespoons.
Emulsify the Sauce: If using, stir in heavy cream and bring back to a simmer. Reduce heat to low and whisk in cold butter, a few cubes at a time, until smoothly incorporated.
Season and Serve: Season with salt and white pepper to taste. Serve immediately or keep warm over a double boiler for a short time.