Beurre Blanc (Classic French Butter Sauce)
Updated April 19, 2018
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon butter
¼ cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
⅓ cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces
Nutritional analysis per serving
5 grams carbs; 182 milligrams cholesterol; 624 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 41 grams saturated fat; 66 grams fat; 1 gram fiber; 374 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Step 2
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Private Notes
Comments
KEY INFO that is omitted!
Turn DOWN heat to med/low when adding the butter so that you dont end up with Beurre Marron!
Due to the acid in the vinegar your sauce can 'break' if heated too hot or too many times or not whisked while heating. As a caterer, I try to make an hour prior to use. IF client changes the timeline during the dinner/event I can reheat over low heat.
Salted or unsalted butter?
Unsalted.
I use beurre blanc as a sauce for homemade pappardelle and then serve it with a big spoonful of caviar on top. That's the number-one special-occasion pasta in our house.
Can I substitute fresh lemon juice for the white wine vinegar?
Stick with me. At the very end, add like two tablespoons of finely minced kimchi to this sauce. Holy God. Pump this into my veins.