Beurre Blanc

Name: Beurre Blanc
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 shallots, minced; 200ml dry white wine; 50ml white wine vinegar; 200g cold butter, cubed; salt and white pepper to taste; fresh tarragon optional

The classic French butter sauce with white wine, shallots and lemon — perfect with fish. Whisking in the cold butter cube by cube while alternating between low heat and off the heat keeps the sauce emulsified instead of splitting into an oily mess.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

hard

Cuisine

French

vegetariangluten-free

Ingredients

4shallots, minced

200mldry white wine

50mlwhite wine vinegar

200gcold butter, cubed

salt and white pepperto taste

fresh tarragonoptional

Instructions

Simmer shallots, wine and vinegar in a small saucepan until reduced to 3–4 tbsp.

Remove from heat. Begin whisking in cold butter cube by cube.

Alternate between low heat and off heat — the pan should be warm but not hot.

All butter should emulsify into a creamy sauce.

Season. Serve immediately with grilled fish or vegetables.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

420

Protein

1.1g

Fat

40.5g

Carbs

5.6g

Fiber

0.8g

Sodium

12mg

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