Beurre Blanc

Simple Sauces for Fish

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This butter sauce complements almost any fish, whether steamed, poached, baked or pan-fried, as well as pan-fried or grilled chicken. Drizzle over steamed broccoli or any other green vegetables.


  • 40 g ( oz) shallots, finely chopped
  • 2 tablespoons white wine vinegar


  • Put the shallots, vinegar and white wine into a small saucepan and simmer until just 1-2 tablespoons of the liquid are left. Whisk in the cream and return to a simmer.
  • Over a low heat, whisk in the butter, a few pieces at a time, until completely creamy. It’s important n