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Recipes » Sauces » Beurre Blanc Sauce Recipe

Beurre Blanc Sauce Recipe

Posted on February 13, 2020 By Chef Billy Parisi

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Beurre Blanc Sauce is a delicious white wine butter sauce that is incredibly easy to make and goes excellent with vegetables, pork, beef, chicken or fish.

dipping a spoon in a jar of beurre blanc

If you are anything like my wife and like a little sauce with her food, then this one is for you.  It’s got such complimenting flavors and honestly is fantastic on just about anything since it contains acid and fat which enhances greatly.

If you’re looking to make this and try it out then absolutely check out my Pan Seared Scallops, Pan Seared Salmon Recipe and Chicken Piccata.

What Is It

Beurre blanc literally translates from French to English as “white butter.”  I always tell people, it’s simply a white wine butter sauce and it is much simpler to make than maybe you thought.

Does It Contain Alcohol

In the most classic form of the recipe, which is what this one is, yes it contains white wine.  If you are looking to do a non-alcohol version simply replace the wine with water and lemon juice.

What’s the Difference Between Beurre Blanc and Hollandaise Sauce

There is a vast difference between the two sauces, which are:

Beurre Blanc – It is cooked in a pot by reducing white wine, vinegar, and shallots and then whisking in whole butter.

Hollandaise – it is cooked over a double boiler and contains egg yolks, clarified butter, and lemon juice.

How to Make Beurre Blanc

Add some dry white wine to a medium-size saucepot.

adding white wine in a sauce pot

Pour in the white wine vinegar to the pot.

pouring in vinegar to a sauce pot

Add in the roughly minced peeled shallots.

putting chopped shallots in a pot

Cook over low to medium heat until there is about 2 tablespoons of liquid left.

cooking shallots in wine

Add the cold cut up butter to the pot.

adding cut up butter to a pot

Immediately and vigorously begin to whisk and whip the mixture until the butter is just about melted.

whisking the chunks of butter into a sauce

Remove the pot and put on your countertop and continue to whisk until it’s smooth.

whisking the sauce on the countertop

Season it with sea salt.

seasoning the sauce with salt

Strain the sauce through a fine mesh strainer until it is smooth, keep warm and serve.

straining the sauce through a chinois

Lemon Beurre Blanc Variation

If you want to make a lemon beurre blanc simply add a squeeze of ½ lemon at the end when whisking the sauce on the countertop before seasoning it.

What Does It Go With

It really does go well with just about anything, and here are some of my favorite things to finish it on:

  • Steak
  • Fish
  • Shellfish
  • Chicken
  • Pork
  • Vegetables

How to Keep the Sauce From Breaking

The cream is needed to keep the sauce from breaking and it will be able to remain warm for hours without doing so.  Here is what you need to do in the procedures to make this happen:

Once the white wine and vinegar mixture in the shallots have been reduced to 2 tablespoons, add in ½ cup heavy whipping cream.

Cook it over low to medium heat until it becomes very thick, like alfredo sauce.

Complete the remaining steps of the sauce by adding in butter, whisking, seasoning, straining and serving.

Recipe Chef Notes + Tips

The sauce only has a certain amount of time before it breaks and the butter separates.  It is advised to immediately serve it once it is finished.

When there is a little bit of liquid left in the pot when you are reducing the white wine, vinegar, and shallots, it’s known as “au sec,” or almost gone.

You do not have to strain the sauce, the shallots provide an additional excellent flavor to it.

jar of white wine butter sauce

More Awesome Sauce Recipes

  • Chimichurri
  • Mornay Sauce
  • Bechamel

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

dipping a spoon in a jar of beurre blanc
Print Recipe

Beurre Blanc Sauce Recipe

Beurre Blanc Sauce is a delicious white wine butter sauce that is easy to make and goes great with vegetables, pork, beef, chicken or fish.
Prep Time5 mins
Cook Time10 mins
Course: Main, sauce
Cuisine: French
Servings: 8
Calories: 217kcal
Author: Chef Billy Parisi

Ingredients

  • ½ cup dry white wine
  • 1 1/2 tablespoons white wine vinegar
  • ½ peeled small diced shallot
  • 8 ounces unsalted butter cut up
  • sea salt to taste

Instructions

  • Add the white wine, vinegar, and shallots to a medium-size saucepot and cook over low to medium heat until there are about 2 tablespoons of liquid left.
  • Add in the butter and immediately begin to vigorously whisk the mixture until the butter is almost completely melted.
  • Remove from the heat and whisk until the mixture becomes melted and smooth.
  • Season with salt and optionally strain and serve.

Notes

Chef Notes:
  • The sauce only has a certain amount of time before it breaks and the butter separates. It is advised to immediately serve it once it is finished.
  • When there is a little bit of liquid left in the pot when you are reducing the white wine, vinegar and shallots, it’s known as “au sec,” or almost gone.
  • You do not have to strain the sauce, the shallots provide an additional excellent flavor to it.

Nutrition

Calories: 217kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 4mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Beurre Blanc Sauce Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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