Cooking-ez.com

1,548 easy and fully explained recipes, with +66K photos and 78 videos

Beurre blanc sauce

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.
194 K 3.9/5 (24 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix2.25 € pour combien250 g ingredients7 Ingredients
Keywords:
Last modified on: February 2nd 2012
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 250 g, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
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 1 - ⌛ 5 min.
Beurre blanc sauce : Stage 1
Peel, rinse and chop 40 g shallot very finely.
Stage 2 - ⌛ 20 min.
Beurre blanc sauce : Stage 2
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.
Stage 3
Beurre blanc sauce : Stage 3
Turn down the heat and begin incorporating 250 g butter (very cold) gradually in small pieces, beating continuously.
Stage 4
Beurre blanc sauce : Stage 4
Only add more butter once the previous pieces have melted.
Stage 5 - ⌛ 10 min.
Beurre blanc sauce : Stage 5
Continue until all the butter has been incorporated and you have a smooth sauce.

Check seasoning.
Stage 6
Beurre blanc sauce : 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.
Remarks
For a smoother sauce, you can finish the sauce by passing it through a fine strainer or sieve, to eliminate the bits of shallot, or use a blender.
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 recipe3 RDI=1 %9 RDI=1 %220 RDI=30 %2,020 RDI=100 %8,470 RDI: 100 %
Per 100 g02 RDI=0 %60 RDI=9 %520 RDI=30 %2,170 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, milk
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
Butter

Like these other recipes: Corsican tarts, Almond cream, Mackerel rillettes, Citrus tart, Green beans "Napoléon", ... See them all 486

Dry white wine
Dry white wine

Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Cod loin with saffron, Pan-fried salmon with white cabbage, Spaghetti with mussels and basil, Mussels marinière, ... See them all 70

White (spirit) vinegar
White (spirit) vinegar

Like these other recipes: Béarnaise sauce, Caesar salad, Provençal remoulade sauce, Puff or flaky pastry (pâte feuilletée), How to prepare a lettuce, ... See them all 18

Shallot
Shallot

Like these other recipes: Brussels sprouts with thyme cream, Cauliflower and chickpea purée, Spinach and cauliflower with sesame béchamel sauce, Like a Boursin with garlic and herbs, Sardine and potato gratin, ... See them all 210

Other recipes you may also like
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010254 K 15 1 hour 10 min.
Baked potoatoes with herb butter or cream
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).
October 24th 2010210 K 13.8 1 hour 45 min.
Cauliflower and chickpea purée
Cauliflower and chickpea purée
Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.
January 27th 202157 K 45 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020383 K 24.6 55 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011343 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page