Beurre Blanc

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This classic French sauce is made by beating butter into a reduction of wine and vinegar. It is traditionally served with fish, but also good with chicken, eggs, asparagus or artichokes. When making the sauce, form an emulsion quickly so you can add the butter with less risk of the sauce separating. Prepare just before serving and keep warm in a bain-marie (or in a heatproof bowl over a pan of gently simmering water), as reheating will cause the sauce to split. You can enhance the flavour w