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)
35 min.
Easy
2.25 €
250 g
7 IngredientsLast modified on: February 2nd 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.
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 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.
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.
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.
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
Like these other recipes: Grilled cheese, Spicy roast cauliflower gratin, Surprise bread, Nonettes, Fillet of pollack cooked in two stages, ... See them all 486
Dry white wine
Like these other recipes: Hollandaise sauce, Rabbit terrine, Spaghetti with mushrooms, Creamy risotto with diced vegetables and flax seeds, Salmon with sorrel, ... See them all 70
White (spirit) vinegar
Like these other recipes: Caesar salad, Sautéed chicken with leeks, How to prepare cabbage, Béarnaise sauce, Cervelle de Canut, ... See them all 18
Shallot
Like these other recipes: Scallops au gratin, Sausage mushroom and cheese crumble, Tandoori-flavoured chicken with leeks, Beurre d'escargot, Leek and egg frichti, ... See them all 210
Other recipes you may also like
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
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 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
A fine apple tart, very quick to make. April 8th 2020383 K 24.6 55 min.
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)
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.