Beurre Blanc
Traditionally, a beurre blanc consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter. Once the basic technique has been mastered, don't be afraid to experiment with new ingredients. Many modern variations exist employing any number of herbs and flavorings. The sauce, whose name means "white butter," traces its roots to the French cuisine of the Loire Valley, and would be conventionally served with river fish, like trout or pike.
Ingredients
- 1 cup of good white wine (dry aromatic white, preferably French, such as Pouilly-Fumé)
- 1 lemon, juiced
- 1–2 shallots, minced
- 1 Tbsp heavy cream (optional and non-traditional)
- 10–12 Tbsp unsalted butter, very cold and in cubes or lumps
- Salt
- White pepper
Ingredients for 3 servings (495 g) · the original recipe
Method
- 1
Place the white wine in a non-reactive saucepan with the lemon juice and chopped shallots.
Stovetop - 2
Cook this mixture until reduced to about 2 tablespoons, and don't be shy about letting it boil—it will not adversely affect the sauce. Once reduced, the shallot should still be fairly moist. If you're looking at a dry pan, there's a good chance your sauce won't hold.
- 3
Reduce heat to low flame. If you want to increase the holding power of your sauce, add the heavy cream at this juncture, but every authority on traditional French preparation would disapprove.
Stovetop - 4
Begin to add cubes of the cold butter while whisking vigorously. From a technical standpoint, the sauce should stay under 200°F (95°C), so do some of the whisking off the flame. Whisk in 1 or 2 cubes and add more, and continue until you've added all the butter.
- 5
Season with salt and white pepper, and serve immediately. The sauce can be held in a vacuum container, such a Thermos, but this is not recommended for long periods of time.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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