Beurre Blanc
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. Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
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!
Notes
- 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
Serving: 1serving | Calories: 489kcal | Carbohydrates: 2g | Protein: 1g | Fat: 51g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 159mg | Potassium: 76mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1637IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.3mg