Beurre Blanc Sauce

Beurre Blanc Sauce

Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 9 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
  3. Step 3

    Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
  4. Step 4

    Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
  5. Step 5

    Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​
  6. Step 6

    Season to taste with kosher salt.
  7. Step 7

    Traditionally the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.