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    Beurre Blanc Sauce Recipe

    Published February 13, 2020. This post may contain affiliate links. Please read my disclosure policy.

    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:

    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.

     

    Chef Billy Parisi

    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

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    Let's Cook - Chef Billy Parisi

    Beurre Blanc Sauce Recipe

    5 from 1 vote
    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.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 10 minutes

    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: 217kcalCarbohydrates: 1gProtein: 1gFat: 23gSaturated Fat: 15gCholesterol: 61mgSodium: 4mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 708IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Course: Main, sauce
    Cuisine: French