Beurre Blanc

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Fairly inexpensive


  • 80 g ( oz) chilled unsalted butter, cut in little dice
  • 3 tablespoons white wine vinegar
  • 5 tablespoons dry white wine
  • 1 tablespoon double cream
  • 1 teaspoon chopped shallot
  • salt, pepper


  • Beurre Blanc is a delicate companion for poached fish and shellfish, asparagus, artichokes, leeks, lambs’ or calves’ brains – in fact for most things cooked in water or court-bouillon.


Put the vinegar, white wine and chopped shallot in a small saucepan with sloping sides and reduce over a moderate heat until you have barely 2 tablespoons of liquid left.

Add the cream; when it starts to boil, which will be almost immediately, turn the heat very, very low and whisk in the diced butter until the butter is completely incorporated in the sauce. Season with salt and pepper, strain and serve hot in a sauceboat.

Now tell me what is so difficult about that? – perhaps the main problem lies in the endless complications, all quite pointless, which most recipes inflict on us.

Recommended wines

  • Young dry white wines, not too fruity.