Stabilized Court-Bouillon Beurre Blanc

Preparation info

  • Difficulty


  • Yield:

    4 cups

Appears in


By James Peterson

Published 1991

  • About

There are two great things about this sauce. It won’t break unless wildly abused, and it allows you to incorporate flavorful liquids that, at least when used in any quantity, would otherwise cause the sauce to break. Here the sauce is combined with court-bouillon, but virtually any flavorful liquid will work. Consider using poaching liquids, braising liquids, or jus.


shallot, minced 1 large 1 large
white wine vinegar ¼ cup 60 ml
dry, acidic white wine 6 tbsp 90 ml
liquid lecithin 6 g
cold butter oz 200 g
propylene glycol alginate 2 g
flavorful court-bouillon, hot (at least 140°F/60°C) ¾ cup 185 ml


Combine the shallot, vinegar, and wine in a small saucepan. Simmer the mixture down to about one-quarter its original volume. Work the lecithin into the butter. Use an immersion blender to blend the propylene glycol alginate into the court-bouillon until no specks of propylene glycol alginate remain in the liquid. Add this to the shallot infusion. Blend in the butter all at once.