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Beurre Blanc Sauce in saucepan
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Beurre Blanc Sauce Recipe

A versatile sauce for all your favorite meals
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sauces
Cuisine: French
Keyword: sauce
Servings: 1 cup

Equipment

  • Sauce pan

Ingredients

  • ¼ cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 small shallot minced
  • 1 cup butter cold and cut into small cubes
  • salt and white pepper to taste
US Customary - Metric

Instructions

Reduce the Wine, Vinegar an Shallot

  • In a small saucepan, combine the white wine, white wine vinegar, and shallot. Bring to a boil over medium heat, then reduce the heat to low and simmer until only 2–3 tablespoons of liquid remain.

Whisk in Butter

  • With the heat on low, add the cold butter a cube or two at a time, whisking constantly. Wait until each addition is almost melted before adding more. Don't let the sauce boil, or it will break.
    • Adding the butter too fast is what breaks it.

Season

  • Season with salt and white pepper to taste.

Serve

  • Serve right away, or keep it warm over a double boiler (just-hot water, not boiling) until you're ready to serve.

Notes

The sauce can be served with fish, shellfish, vegetables, or any other dish where you want to add a rich and creamy flavor. Enjoy!