Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Beurre Blanc
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.
Ingredients
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.
