1,540 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.

193 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 %