Beurre Blanc

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A simple, delicate cream sauce. It is very easy to expand upon.

Preparation time: 5 Minutes
Cooking time: 20 minutes


Dietary guidance: v 


3-4 Shallots, finely chopped
1/4 oz. unsalted butter, melted (Do not use any substitutions for real butter!)
1/2 pint white wine (whatever kind might fit the dish this should accompany)
1/2 pint double cream
1/2 lb unsalted butter
Juice of 1/4 of a lemon (Optional)


Cook the shallots in melted butter over low heat. If this mixture takes color, add wine immediately. Add the wine to the mixture and cook until the mixture is reduced by roughly two thirds. Add double cream and let the mixture is reduced again by half. Remove from the heat and let stand for about five minutes.

Warm small pieces of butter in your palm and drop into the mixture, whipping quickly and strongly until it foams and becomes white. Add the lemon juice if you would like for the sauce to taste slightly sour. This yields roughly one pint.

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