Simple Butter Sauce

Preparation info
  • Makes

    3/4 to 1 cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

One of the easiest sauces to make is simply butter, flavored with wine and herbs, that you’ve kept emulsified by whisking it into a liquid. In French cuisine, it’s called beurre blanc and usually follows some variation of whisking butter into reduced white wine (or, for a beurre rouge, into reduced red wine). Classically, the sauce is a reduction of wine and vinegar, in effect, hollandaise without the egg, and was served with lean white fish, but there’s no reason to overcompl