Beurre Blanc Sauce

Beurre blanc is a classic French butter sauce that’s silky, tangy, and rich—perfect for drizzling over fish, seafood, vegetables, or chicken. This elegant yet simple sauce comes together with just a few pantry staples and transforms any dish into something special.

Why You’ll Love This Recipe

• Adds restaurant-quality flavor to any meal
• Simple ingredients, but luxurious taste
• Ready in about 20 minutes
• Pairs beautifully with fish, shrimp, scallops, or steamed veggies
• A great way to impress guests without complicated steps

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dry white wine (like Sauvignon Blanc)
• White wine vinegar
• Shallots, finely minced
• Unsalted cold butter, cut into small cubes
• Salt and white pepper
• Optional: fresh herbs like tarragon, chives, or parsley

directions

1. In a small saucepan, combine the minced shallots, white wine, and white wine vinegar.
2. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain.
3. Reduce heat to low. Whisk in the cold butter, one cube at a time, letting each piece melt before adding the next. Keep whisking constantly to emulsify the sauce.
4. Season with salt and white pepper to taste. Strain if you prefer a smoother sauce.
5. Stir in fresh herbs if using, and serve immediately.

Servings and timing

• Makes about ½ cup (enough for 2–4 servings depending on use)
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Variations

• Add a splash of cream to help stabilize the sauce if you’re new to making beurre blanc.
• Infuse extra flavor by adding citrus zest or a squeeze of lemon juice.
• Swap in red wine and shallots for a deeper sauce called beurre rouge.
• Stir in minced fresh herbs like dill or chervil for a fresh twist.

storage/reheating

• Beurre blanc is best served fresh. If needed, you can keep it warm in a thermos or over a double boiler for up to 30 minutes.
• It doesn’t reheat well in the microwave, as the butter may separate. Gently reheat over very low heat while whisking constantly to re-emulsify.

FAQs

What is beurre blanc sauce made of?

It’s a classic French sauce made with a reduction of white wine, vinegar, shallots, and cold butter whisked in to create a silky emulsion.

Can I make beurre blanc ahead of time?

It’s best served fresh, but you can hold it warm for a short time in a thermos or over a double boiler.

What dishes go well with beurre blanc?

Mild white fish like halibut, cod, sole, or poached salmon, as well as scallops, shrimp, or steamed vegetables.

Why did my beurre blanc sauce separate?

The butter got too hot or was added too quickly. Always whisk over low heat and add the butter gradually.

Can I fix broken beurre blanc?

Sometimes! Remove from heat, whisk in a splash of cold water or cream, and whisk vigorously to re-emulsify.

What wine is best for beurre blanc?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Can I use salted butter?

It’s best to use unsalted butter so you can control the saltiness of the sauce.

Can I freeze beurre blanc?

Freezing isn’t recommended, as the sauce will separate when thawed.

Is beurre blanc the same as hollandaise?

No, beurre blanc is an emulsified butter sauce without eggs, while hollandaise uses egg yolks.

How do I keep beurre blanc warm?

Hold it over very low heat or in a thermos, but avoid direct high heat to prevent separation.

Conclusion

This classic beurre blanc sauce is a simple way to elevate any seafood or vegetable dish to restaurant quality at home. Master this timeless French sauce and you’ll always have an impressive, delicious finishing touch for your favorite meals.

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