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.
189 K 3.9/5 (24 reviews)
35 min.
Easy
125 g
7 IngredientsLast modified on: February 2nd 2012
For 125 g, you will need:
- 1
0.7 oz shallot - 2
1.1 oz dry white wine - 3
0.7 oz white (spirit) vinegar - 4
1 tablespoon liquid cream (optional) - 5
4.5 oz butter - 6
salt - 7
pepper
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 1.1 oz dry white wine and 0.7 oz 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 1 tablespoon 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 1 tablespoon 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 4.5 oz 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 | 1 RDI=1 % | 4 RDI=0 % | 110 RDI=20 % | 1,010 RDI=50 % | 4,230 RDI: 50 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 125 g : 1.15 €
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: Bisto-style canapés, Mont d'or in brioche, Little lemon biscuits, Sautéed oyster mushrooms, Curried prawn risotto, ... See them all 477
Dry white wine
Like these other recipes: Pork chops in the oven, Seafood sauerkraut, Seb's Italian-style aperitif slices, Hot box cheese , Potatoes with prawns, ... See them all 68
Shallot
Like these other recipes: Turban of sole with langoustines, Béarnaise sauce, Lentil and cold-meat salad, Warm salad of potatoes and purple artichokes, Cod loin with saffron, ... See them all 203
White (spirit) vinegar
Like these other recipes: How to prepare romanesco, Fish petals, vegetables julienne, and beurre blanc, How to prepare broccoli, Caesar salad, Cervelle de Canut, ... See them all 18
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 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 21th 2017429 K3.5 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011320 K3.8 25 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018433 K 24.3 45 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017530 K4.3 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.