Anne Willan

Sauce Beurre Blanc

White Butter Sauce

Preparation info
  • Makes 1 cup 250 ml Sauce to Serve

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000The Country Cooking of France
The Country Cooking of France

By Anne Willan

Published 2007

  • About

It is hard to believe that only fifty years ago Sauce Beurre Blanc was scarcely known outside southern Brittany and the mouth of the Loire. It was brought to Paris by a woman chef, Mère Michel, who served the classic pike with Sauce Beurre Blanc at her restaurant. The sauce makes good use of regional ingredients: white Muscadet wine, shallots, and unsalted butter from the region of Charente.

Ingredients

Method