Wayne Gisslen

Beurre Blanc

Preparation info

  • 1

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine wine, vinegar, and shallots in a saucepan. Reduce until about 1 fl oz (30 mL) liquid remains.
  2. Cut the butter into small pieces.
  3. Add the butter to the hot reduction. Set pan over moderately high heat and whip vigorously. When butter is nearly all melted and incorporated, remove from heat and continue to whip until smooth.
  4. Season to ta

Per 1 fl oz (29.57 mL): Calories, 210; Protein, 0 g; Fat, 23 g (94% cal.); Cholesterol, 60 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 240 mg.