Basic Beurre Blanc

Basic Beurre Blanc

Jay 1

"This wine and shallot reduction sauce mixed with butter is usually served with fish."
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Ingredients

35 m servings 225 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Reviews

23
  1. 30 Ratings

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Most helpful positive review

Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.

Most helpful critical review

Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the vinegar mixture before pouring in the cream bcs. it just curdled on me and then turned into a butte...

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Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.

Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one!

Just delicious and easy as can be. If you seem to be getting a sauce that is clear instead of opaque add a small amount additional cream. Constant whisking is the key. Had this with pan seare...

My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it slightly: 3 bay leaves instead of 1, omit white wine vinegar. I have substituted the shallot with both g...

Awesome base Beurre Blanc recipe! Came out fantastic and made this close to the recipe (only 1 sick of butter and I probably used double the chopped shallot because I'm terrible at "eyeing" thi...

Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the vinegar mixture before pouring in the cream bcs. it just curdled on me and then turned into a butte...

I did not have heavy cream so I used 2% milk and this turned out great. I used as a pasta sauce tossed with cubed chicken, spinach and sun dried tomatoes. Use salted butter for good flavor.

This is a great recipe. We did add minced garlic to it and served it over poached salmon....yummy!!

I added about a tsp of garlic and only used 1/2 a cup of butter. As well I didn't have white wine vinegar so I used just some white vinegar and some chinese cooking wine to substitute. I used it...

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