Beurre Blanc

White Butter Sauce

Preparation info

  • Three sticks of butter will give you an ample amount of sauce for six to eight people, about

    3 cups

    of sauce to go with fish or lobster.
    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

White butter is the famous, some would say the notorious, sauce from Nantes, a traditional Breton center at the mouth of the Loire on France’s Atlantic coast. Beurre nantaise, as it is also known, is the bugbear of busy chefs, because if kept too long, it melts down from an elegant creaminess into an oily mess. At home, it isn’t such a problem. The very reduced and highly acid shallot-vinegar base easily emulsifies the cold chunks of butter plopped into it over very low heat.