Beurre Blanc

Preparation info
  • Makes 1 cup , or Enough for

    6 to 8

    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This basic beurre blanc can be flavored with herbs, spices, mushrooms, or other ingredients in the same way you flavor white sauces thickened with cream, flour, or egg yolks.


  • 2 shallots, minced
  • ½ cup dry white wine
  • ½ cup white wine vi


In a small saucepan, combine the shallots, wine, and vinegar over medium heat. Simmer until only 2 to 3 tablespoons remain. Add the cream, simmer for 1 minute more, and add the butter all at once.

Raise the heat to high and whisk constantly until all the butter has melted. If the sauce start