Beurre Blanc Sauce Recipe

Course: Condiment

Cuisine: American, French

Keyword: beurre blanc for salmon, beurre blanc for scallops, beurre blanc sauce, beurre blanc sauce recipe, French butter sauce, lemon butter sauce for fish, white wine butter sauce

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: cups

Calories: 365kcal

Author: Chef Jessica Formicola

Learn how to make classic beurre blanc sauce. This rich French butter sauce is silky, smooth and perfect for fish, seafood and vegetables.

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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 1/2 cup dry white wine, 2 tablespoons lemon juice and 1 medium shallot to a low simmer.
Whisk in the 1/4 teaspoon fine sea salt, 1/4 teaspoon ground white pepper and 1/3 cup heavy cream.
Reduce the heat to low, when it stops bubbling, slowly whisk in a few cubes of the 2 cups unsalted butter 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

This sauce is an emulsification, it can potentially separate. Whisk well or shake to recombine.

Storage: Make it up to a day ahead of time, but add butter and gently reheat on the stovetop over low heat.

Freezing: 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.

Nutrition