For the best results, use high-quality unsalted butter. Its pure flavor will shine through in the sauce. Keep the heat low while emulsifying the butter to prevent the sauce from breaking. If the sauce becomes too thick, add a tablespoon of hot water at a time until it reaches the desired consistency. Serve immediately for the most delightful experience.
Chef John's Beurre Blanc
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS150
Experience the sublime simplicity of Beurre Blanc, a classic French butter sauce elevated with a touch of cream for unparalleled richness and stability. Prepare to be enchanted by its velvety texture and delicate balance of flavors, perfect for enhancing seafood, vegetables, or poultry.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol70 mg
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Fiber0 g
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Protein1 g
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Saturated Fat16 g
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Sodium47 mg
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Sugar1 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients and have them prepped and measured for a seamless cooking process. (Prep time: 5 minutes)
02
StepIn a saucepan, combine the white wine, lemon juice, cream, and minced shallots. Bring the mixture to a gentle simmer over medium-high heat. (3 minutes)
03
StepReduce the heat to medium and allow the liquid to simmer until it has reduced by approximately 75%, concentrating the flavors. (4-5 minutes)
04
StepLower the heat to the lowest setting and begin whisking in the cold butter, two cubes at a time. Ensure each addition is fully emulsified into the wine-lemon juice mixture before adding more.
05
StepContinue whisking continuously, maintaining a smooth and creamy texture as the butter melts and incorporates. (4-6 minutes)
06
StepOnce all the butter is incorporated and the sauce has achieved a thick, luxurious consistency, remove the saucepan from the heat.
07
StepSeason the Beurre Blanc with a pinch of cayenne pepper and salt to taste, adjusting to your preference.
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RECIPE REVIEWS
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Please Rate
Spencer Gutkowski
Apr 23, 2025I've always been intimidated by Beurre Blanc, but this recipe made it so easy to achieve perfect results.
Stefan Reynolds
Feb 24, 2025This sauce is so versatile! I've used it on fish, chicken, and even vegetables with amazing results.
Monroe Hudson
Aug 30, 2024I recommend using a good quality butter, it makes all the difference in the final flavor of the sauce.
Dina Stoltenberg
Jun 1, 2024My sauce separated the first time, but the ice water trick saved it! Thanks for the helpful tip.
Buddy Oreilly
Jan 3, 2024The cayenne pepper adds a subtle warmth that really elevates the sauce. I'll never make Beurre Blanc without it again!
Halle Bogisich
Jan 2, 2024This recipe is a game-changer! The touch of cream makes it so much more forgiving and the flavor is incredible.