Beurre Blanc

Preparation info
  • Yields

    1½ cupS

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • 1 shallot, thinly sliced
  • 2 tbsp/28 ml white wine
  • juice of


In the small pot, combine the shallot, wine, and lemon juice and bring to a boil. Continue to cook until the liquid has almost evaporated. Remove from the heat and slowly begin to incorporate the butter, a bit at a time, using the whisk. Once all the butter has been emulsified, season with salt and pepper and strain.

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