Beurre Blanc (Classic French Butter Sauce)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About one cup
- 1tablespoon butter
- ¼cup finely chopped shallots
- 3tablespoons white-wine vinegar
- 2tablespoons dry white wine
- ⅓cup heavy cream
- Salt to taste, if desired
- 8tablespoons butter, cut into 12 pieces
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
625 calories; 67 grams fat; 42 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Step 2
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Private Notes
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Cooking Notes
Chef Michelin
KEY INFO that is omitted!
Turn DOWN heat to med/low when adding the butter so that you dont end up with Beurre Marron!
Due to the acid in the vinegar your sauce can 'break' if heated too hot or too many times or not whisked while heating. As a caterer, I try to make an hour prior to use. IF client changes the timeline during the dinner/event I can reheat over low heat.
TWR
Salted or unsalted butter?
Zerkle
Cold butter is a must
DK
Unsalted.
Terrie Kress
I reversed the amounts of white wine vinegar and dry white wine after reading previous notes...rave reviews all around the table! We had it over mahi mahi.
Mark Witucke
Cream in sauce beurre blond?? Could be delicious but definitely not the classic sauce.
Tom
way too much vinegar
Kent
Excellent sauce that requires a little patience and effort to continually whisk while it thickens. I add some fresh tarragon and a little lemon juice (2-3 tsp) to enhance the sauce’s compliment to fresh broiled fish.
Mrs.Ostrich
Skip Cream, reverse amounts of vinegar and wine. Cool over low heat once reduced. Add cold butter but less
Chris
Served this over lobster. Par boil lobster, crack shells, extract meat. Poach lobster in butter. Put shells in a shallow sauce pan add cream, simmer gently. Use the lobster cream in the Buerre Blanc for extra Umami!
Ars coquendi
Unsalted - so you can control the amount of salt.
Penni
Delicious. Used more shallots a bit more wine less butter ~ cut it to 6 tbs a tbs of flour
Tony Smiley
Au sec. in french it means “nearly dry”
Eric
Good flavor but wish I’d read previous comments about reducing butter to 6 tbsp - consistency was way too think and even using high quality butter, the fat was overwhelming. That being said, a good base recipe to work from
Nadia
Really easy and very tasty! Served it on grilled tuna! Yum!
PW
Amazed to see that some found this too vinegary; I found the acid barely registered and would try 4T vinegar to 1T wine next time!
Ted
I make it with more wine than vinegar. Also, no cream. I like to add chopped fresh tomato and fresh basil at the end. It's amazing over halibut or salmon.
Adam
What type of sides would I make if I made this for sole?
Sarah
Gonna give this a try using full fat coconut milk instead of heavy cream. I'm lactose-averse, can have butter. I'll report back...
Claire316
Made according to recipe on medium heat, with the exception of straining shallots, for a smooth creamy texture. I used Kerrygold unsalted butter, and chardonnay I had open in the fridge.
Munchie Klomp
Used Pinot Gris J Vineyards & Winery (yellow logo)
Mrs.Ostrich
Skip Cream, reverse amounts of vinegar and wine. Cool over low heat once reduced. Add cold butter but less
Kent
Excellent sauce that requires a little patience and effort to continually whisk while it thickens. I add some fresh tarragon and a little lemon juice (2-3 tsp) to enhance the sauce’s compliment to fresh broiled fish.
Gigi
If your preparing this sauce an hour ahead you can use a small thermos, it’ll keep it warm until it’s time to serve.
Tony Smiley
Just a heads up, it would be easier to convert your recipes into larger batches etc if you used the same measurements throughout. For example, 8 tablespoons = 1/2 cup.
Liz
What do you mean by "almost totally reduced"?
Tony Smiley
Au sec. in french it means “nearly dry”
KR
We used champagne vinegar and did not find it overpowering. Added some chives at the end after all the butter and it was divine.
barbA
My first attempt at a beurre blanc, on the fly. No shallot or wine vinegar in the house, but thyme, and a couple squeezes of mandarin to substitute. I also peppered it up. I know, unorthodox. It was the method I was after. My nonagenarian father-in-law couldn't get enough, over the steamed cauliflower.
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