French Beurre Blanc

French Beurre Blanc
  • Servings: 1 1/4 cup
  • Difficulty: moderate
  • Provided by:

    Ingredients Print Recipe

  • 2 Tablespoons finely minced shallot
  • 1 Tablespoon white wine vinegar
  • 1/2 cup dry white wine
  • 6 Tablespoons heavy cream
  • 1 stick and 6 Tablespoons cold butter, cut into a dice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper


1. In a small, stainless steel saucepan, combine shallot, vinegar, and wine. Bring to a boil over high heat and reduce until almost all of the liquid is evaporated.

2. Add cream and bring to a boil. Boil until the cream is reduced to half its original volume.

3. Reduce heat to low. Start adding the butter a few pieces at a time while stirring gently with a whisk. Once the butter has just melted, add a few more pieces. Continue with the same process increasing the amount of butter with each addition. It is important though that the melted butter be hot at all times, but not boiling.

4. Once all the butter has been incorporated, heat the sauce just until it starts to steam, but does not boil.

5. Remove from heat, add salt and pepper. Traditionally, the sauce is then strained to remove the shallots, but this step is optional. Serve immediately.

Note: There are many ways of altering this base sauce. For instance, you could add fresh herbs, minced chipotle, mustard, etc.
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