Beurre Blanc

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 shallots, minced
  • 1 cup white wine
  • ¼ pound butter


Combine shallots and wine. Boil, reducing wine to ¼ cup. Remove from heat.

Strain liquid and cool. Whip liquid into the softened butter, a bit at a time, then add crème, salt, and pepper. Beat and warm the sauce by setting bowl into warm water. Do not melt the butter. Serve with poached fish, s