This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
195 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: Cajun pulled pork, Grilled fillet of salmon with corn-salad cream, Eggs "en cocotte" with spinach, Caramelized apple rice pudding, Roasted Cauliflower, ... See them all 489
Dry white wine
Like these other recipes: Polenta with spinach and soft-poached egg, Scallops with crunchy vegetables and wine sabayon, Cod loin with saffron, Penne with purple artichokes, Potatoes with prawns, ... See them all 70
Shallot
Like these other recipes: Norwegian tartines, Stuffed mushrooms au gratin, Sliced cauliflower with 3 cheeses, Guacamole, Escalope of veal in a cream sauce, ... See them all 213
White (spirit) vinegar
Like these other recipes: How to prepare romanesco, Pickled gherkins, Fish petals, vegetables julienne, and beurre blanc, How to prepare corn salad, How to prepare a lettuce, ... See them all 18
Other recipes you may also like
Pretzels
Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare. October 24th 2017154 K4.9 5 hours 25 min.
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version. May 4th 202246 K 30 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020348 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 2017438 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018443 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.