Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
180 K 3.9/5 (24 reviews)
35 min.
Easy
250 g
7 IngredientsLast modified on: February 2nd 2012
For 250 g, you will need:
- 1
40 g shallot - 2
60 ml dry white wine - 3
40 ml white (spirit) vinegar - 4
2 tablespoons liquid cream (optional) - 5
250 g butter - 6
salt - 7
pepper - Total weight: 390 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 20 min.
Pour 60 ml dry white wine and 40 ml white (spirit) vinegar into a saucepan on medium heat. Salt and pepper, then add the chopped shallot.
Bring to the boil and leave to reduce gently by 3/4, until very little liquid is left.
You can add 2 tablespoons liquid cream at this stage, which is not essential, but - apparently - this is the secret of a successful beurre blanc.
Bring to the boil and leave to reduce gently by 3/4, until very little liquid is left.
You can add 2 tablespoons liquid cream at this stage, which is not essential, but - apparently - this is the secret of a successful beurre blanc.
Stage 3
Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
Stage 4
Only add more butter once the previous pieces have melted.
Stage 5 - 10 min.
Stage 6
Beurre blanc can be kept hot for a few minutes at 50°C (122°F), but not too long.
Serve in a sauce boat or on the plates.
Serve in a sauce boat or on the plates.
And to drink?
A dry white wine with a small acidity like Muscadet for example.
Keeping: A few minutes.
Source: Nicolas's BEP cookery textbook.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 9 RDI=1 % | 220 RDI=30 % | 2,020 RDI=100 % | 8,470 RDI: 100 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 250 g : 2.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Fish in white wine, Boulangère tart tatin with vine nectarines, Montbenoit's canapés, Caramelized pear custard tart, Tagliatelle New Zealand style, ... See them all 465
Dry white wine
Like these other recipes: How to prepare cockles, Pea risotto "Mantecare", Tomato meat balls, Rosemary steamed fish, Express sauerkraut, ... See them all 68
Shallot
Like these other recipes: Ham and endives au gratin, Grilled ham and bechamel sandwiches, Cajun-style lentil salad, Cream sauce with Vin Jaune, Sautéed chicken with leeks, ... See them all 196
White (spirit) vinegar
Like these other recipes: Pickled gherkins, Caesar salad, Fish petals, vegetables julienne, and beurre blanc, Mackerel Fillets in White Wine, How to prepare corn salad, ... See them all 18
Other recipes you may also like
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!April 7th 202135 K 1 hour 15 min.
Shiro-goma salad
Sesame-marinated chicken, soy sauce, lime and vegetables for this Japanese-inspired salad.September 4th 20249,522 55 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021343 K5 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017418 K3.5 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.