Beurre Blanc

White butter

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a classic French sauce with the distinctive flavour of shallots. Pour over steamed root vegetables, or eat with baked potatoes. I think this sauce is so good, I would have it with almost anything.


  • 3 shallots, peeled and finely chopped
  • 250 ml/8 fl oz/1 cup dry white wine
  • 100 g/4 oz/½ cup butter
  • 1 tablespoon double/heavy cream seasoning to taste
  • 1 teaspoon lemon juice


    Place the shallots and white wine in a saucepan and simmer until reduced by about a third. Cut the butter in flakes and add one by one with the cream, whisking as you go. Season with salt, pepper and lemon juice. The sauce can be further seasoned by adding a tablespoon of fresh herbs.