Beurre Blanc

Basic Recipe 40

Preparation info

  • Difficulty


  • Makes

    250 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 100 ml Dry white wine
  • 50 ml White wine vinegar
  • 2 Small shallots, sliced
  • 1 Sprig fresh thyme
  • 1 Bay leaf
  • 6 White peppercorns, crushed
  • 50 ml Cream
  • 225 g Unsalted butter, chilled and diced
  • Lemon juice
  • Salt
  • Freshly ground pepper


Place the white wine, vinegar, shallots, thyme, bay leaf and crushed peppercorns in a heavy-based saucepan and, over a medium heat, reduce by three-quarters. Add the cream and bring to the boil, allowing the cream to reduce by half. Reduce the heat and whisk in the butter piece-by-piece, until it is fully incorporated into the cream. Remove from the heat and season to taste with salt, freshly ground pepper and a squeeze of lemon. Pass the beurre blanc through a fine sieve and keep warm. Do not re-boil as the sauce will separate. If the sauce gets too cold the butter will solidify.