Published
Sometimes I just want to elevate a simple dinner with something that feels a little fancy. Beurre blanc is my go-to for that buttery, velvety touch. This classic French sauce is made with white wine, vinegar, shallots, and a whole lot of butter in under 30 minutes. Don’t worry, this elegant sauce is easier than you think. Whether I’m making fish, roasted veggies, or grilled chicken, this sauce instantly makes it feel restaurant-worthy.
Elevating a dish is always a good idea in my opinion, especially when the sauce is as easy as this beurre blanc. The key to this recipe is the emulsion of butter and vinegar—when whisked together properly, they form a smooth, glossy sauce that clings beautifully to whatever you’re serving. It only takes a few simple ingredients and a bit of whisking to get this rich, velvety sauce. Think of this as the hollandaise of dinner recipes, except we use wine and vinegar instead of eggs and lemon juice. I love using this to spruce up any basic meal when I have guests or just to add a little something to a weeknight meal or date night. It’s one of those little chef tricks that makes everything feel a bit more special without adding much time or stress.
Tips for Beginners
- Beurre blanc is an emulsion, so gentle heat is key. We’re taking two liquids that don’t mix. In this case, butter (fat) and wine-reduction (water) are slowly combined to form a smooth, unified sauce. Keep the burner on low while whisking in the butter. If the heat’s too high, the butter will break and the sauce will separate.
- Simmer smart. Make sure to reduce the wine and vinegar mixture down to about 2 tbsp before adding the cream. This concentrates the flavor and gives the sauce the right consistency.
- Use cream if desired. While not strictly traditional, using cream helps stabilize the sauce and makes the emulsion much more forgiving, especially for beginners. If you’re more experienced, feel free to cut out the cream!
Beurre Blanc
Ingredients
- 1 shallot finely chopped
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ¼ cup heavy cream
- ¼ tsp salt
- 1 cup unsalted butter cut into large cubes
Instructions
- Add the shallot, white wine, and white wine vinegar to a saucepan and bring to a boil.1 shallot, ½ cup dry white wine, ¼ cup white wine vinegar
- Reduce to a simmer and continue simmering until the liquid has reduced to about 2 tbsp.
- Stir in the heavy cream and salt. Reduce the heat to low.¼ cup heavy cream, ¼ tsp salt
- Add in 2 cubes of butter and whisk until nearly melted. Repeat until all butter is used and incorporated. Take the pan off the heat.1 cup unsalted butter
- Pour the sauce through a strainer and into a bowl. Discard the shallot pieces.
- Season with salt to taste. Serve and enjoy!
Becky’s Tips
- Swap the vinegar for lemon juice or add a bit of orange zest for a fresh, zippy twist.
- Add herbs: Stir in fresh chopped herbs like tarragon, chives, or parsley at the end for extra aroma and color.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beurre Blanc Step by Step
Gather all the ingredients together.
Simmer the aromatics: In a small saucepan, combine 1 finely chopped shallot, ½ cup dry white wine, and ¼ cup white wine vinegar. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer until the liquid has reduced to about 2 tbsp, about 10–12 minutes.
Add cream and salt: Stir in ¼ cup heavy cream and ¼ tsp salt, then lower the heat to very low.
Emulsify the butter: Begin adding 1 cup unsalted butter, cut into large cubes, two cubes at a time.
Whisk until smooth: Whisk continuously until nearly melted before adding the next cubes. Continue this process until all the butter is incorporated and the sauce is smooth and creamy.
Strain the sauce: Remove the pan from the heat and pour the sauce through a fine mesh strainer into a bowl to remove the shallot pieces.
Taste and serve: Taste and season with a pinch more salt if needed. Serve warm.
How to Store and Reheat
This sauce is best served fresh, but if you need to hold it for a bit, transfer it to a thermos or insulated container. Avoid reheating directly over the stove or microwave, as it can cause the sauce to break.
Store any leftover beurre blanc in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly using a double boiler or over very low heat on the stovetop, whisking constantly to help the emulsion stay smooth. Avoid microwaving, as the sauce is likely to separate.
I don’t recommend freezing as beurre blanc is best enjoyed fresh for the silkiest texture and best flavor.
Serving Suggestions
I love spooning beurre blanc over seared scallops or pan-roasted salmon. It’s also a great way to elevate steamed asparagus, roasted carrots, or grilled chicken. It adds that elegant finishing touch when I want something a little special but still easy.
