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.
184 K 3.9/5 (24 reviews)
35 min.
Easy
500 g
7 IngredientsLast modified on: February 2nd 2012
For 500 g, you will need:
- 1
2.8 oz shallot - 2
4.2 oz dry white wine - 3
2.8 oz white (spirit) vinegar - 4
4 tablespoons liquid cream (optional) - 5
1 lb + 2.2 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 4.2 oz dry white wine and 2.8 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 4 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 4 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 1 lb + 2.2 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 | 6 RDI=3 % | 20 RDI=2 % | 440 RDI=70 % | 4,040 RDI=200 % | 16,930 RDI: 200 % |
| Per 100 g | 0 | 2 RDI=0 % | 60 RDI=9 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 500 g : 4.50 €
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: Chocolate sweetcrust pastry, Poppy seed and lemon cake, Tagliatelle New Zealand style, Little apple and verbena tarts, Pork Chops with Rosemary, ... See them all 472
Dry white wine
Like these other recipes: Spring veal sauté , Spaghetti with mushrooms, Sausage mushroom and cheese crumble, Artichoke hearts forestier , Mussels marinière, ... See them all 68
White (spirit) vinegar
Like these other recipes: Provençal remoulade sauce, Poached eggs, Mackerel Fillets in White Wine, How to prepare broccoli, How to prepare a lettuce, ... See them all 18
Shallot
Like these other recipes: Spinach on toast with bechamel, Paté en croute (terrine in a pie crust), Chinese style chicken, New Italian-style peas, Pâté de campagne, ... See them all 203
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020533 K 44.2 14 hours 30 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 2018425 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017763 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.