1,549 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Beurre blanc sauce

Name: Beurre blanc sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 250 g
Cuisine: French
Ingredients: 40 g shallot; 60 ml dry white wine; 40 ml white (spirit) vinegar; 2 tablespoons liquid cream; 250 g butter; salt; pepper

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)

35 min.

Easy

2.25 €

250 g

7 Ingredients

Last modified on: February 2^nd 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

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.

Peel, rinse and chop 40 g shallot very finely.

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.

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.

Continue until all the butter has been incorporated and you have a smooth sauce.

Check seasoning.

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 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 %

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)

Other recipes you may also like

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

May 8^th 2011415 K3.8 1 hour 4 min.

Windfall apple jelly

This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.

August 19^th 2021192 K5 60 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 cooking.

March 21^th 2017437 K3.5 15 min.

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

February 21^th 2011148 K5 2 min.

You should not put an aluminum container directly in the oven

If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.

February 21^th 2011511 K 92.5 1 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.