Chef John's Beurre Blanc

Chef John's Beurre Blanc

Chef John

"Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly."
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Ingredients

18 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  1. Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  2. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Footnotes

  • Cook's Notes:
  • If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break.
  • Depending on your preferences, you can substitute white wine vinegar, champagne vinegar, herb-infused white vinegar, etc., for the lemon juice.

Reviews

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Thank you Chef John!

I added orange and lemon zest as well as juice, a bit more wine and cream, it was amazzzzing over citrus dill salmon!

Fantastic! Simple and delicious. I've made the sauce a couple of times and it was a100% hit each time. I like a twangy flavor so I added some capers and fresh lemon zest. Those made great ad...

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