Let’s start by saying I am not a classically trained French cook by any means. I’m just a lady in a kitchen and cooking makes me happy. Do you know what else makes me happy? White butter, also known as beurre blanc.
What is Beurre Blanc Sauce?
Other than a fancy word that instantly makes any dish sound like the most elegant thing ever served, it is also one of the French “mother sauces”. It is the base for many other sauces and customizations.
It is a hot butter sauce mixture made of white wine, vinegar or lemon juice, shallots, and butter that is slowly melted, allowing the flavors to marry.
Ingredients
You only need a handful of simple ingredients to make this beurre blanc sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Dry White Wine– I like a pino grigio or sauvignon blanc, chardonnay seems to be woody too often.
- Unsalted butter- Cold and cubed is best. Cold ensures it won’t impact the temperature of the sauce too much. As you will learn below, the trick to a silky sauce is all about managing the temperature. Aim for the best butter you can get too- since it is the largest ingredient, the quality makes a difference.
- Lemon juice
- Shallot
- Sea salt
- Ground white pepper
- Heavy cream
Perfect Pairings
Of the French classic sauces, beurre blanc is by far my favorite. Versatile and perfect for chicken, seafood (especially white fish), beef, pasta, and vegetables, there really isn’t anything this butter sauce doesn’t taste good on with its delicate profile.
I mean, if something could use a butter sauce, chances are this will work.
One of my favorite recipes to serve beurre blanc on is Crab Imperial Filet Mignon and Baked Cod, but drizzle it on anything for a delicious and decadent meal! Steak Frites with beurre blanc is also a favorite!
Beurre Blanc Sauce
Equipment
Ingredients
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 medium shallot , minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
- 1/3 cup heavy cream
- 2 cups unsalted butter , cold and cut into cubes
Instructions
- In a medium saucepan, bring the white wine, lemon juice and shallot to a low simmer.
- Whisk in the fine sea salt, white pepper and cream.
- When barely bubbling, slowly whisk in a few butter cubes at a time until all are added and fully melted. The sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.
- Pour the sauce through a fine mesh sieve to remove large pieces of seasoning or shallot. Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Storage & Freezing
Make it up to a day ahead of time and reheat when ready to use.
You sure can! Freeze in an airtight container for up to 6 months. I also like freezing it in an ice cube tray and then popping them out into plastic bag so easy thawing.
More Easy Sauce Recipes
Sauces are a fantastic way to elevate any meal. A simple drizzle, dipping cup or try serving your sauce on the bottom, like a pool, makes for a more sophisticated plate.
I have made this a number of times and enjoyed it each time. Thank you for sharing.
It is easy and delicious.
When do you add the cream? I didn’t see it in the directions?
Step #2- it is the last ingredient listed.
I made this recipe for lobster ravioli!! Outstanding!! Thank you!! Loved it!!
I hosted a dinner party and served homemade lobster ravioli with your barre blanc sauce, and it was a major success. My guests still rave about it. Thank you so much for this beautiful simple sauce recipe. I will make it again and again. It pairs well with many dishes, fish, seafood, vegetables, chicken… Bellissimo!
Yay! We love to hear that! And thanks for taking the time to come back and let us know.
Delish!!! Easy to make and froze beautifully! First time ever making the sauce and I was nervous so thank you so much for giving us such a great recipe!
Glad you loved it!
This was absolutely fabulous! A perfect addition to our pan~seared sea bass. Thanks for a great recipe!
Yay! Thank you, Melissa 🙂
This recipe is perfect! I was at a restaurant and there was beurre blanc on my crepe lunch, and I loved it so much I wanted to make it at home. This recipe worked perfectly.
Can’t wait to try this recipe, I know my family will love it!
E la prima volta che lo fatta ed il risultato e molto soddisfacente (translation:
And the first time it’s done and the result is very satisfying).