Basic Beurre Blanc Recipe
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Basic Beurre Blanc

By: Jay 
"This wine and shallot reduction sauce mixed with butter is usually served with fish."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (14)

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 1 3/4 cups
 

Ingredients

  • 1 1/2 tablespoons chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 1/4 cup white wine vinegar
  • 2 tablespoons dry white wine
  • 1/4 cup heavy cream
  • 1 1/2 cups cold butter, cut into 1/2 inch pieces

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 225 | Total Fat: 24.9g | Cholesterol: 68mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 16, 2010 by WEEBRIE   view full review
Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 15, 2008 by chibi chef   view full review
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 7, 2010 by NEERONDOGS Supporting Member (Click to learn more about Supporting Membership)  view full review
Just delicious and easy as can be. If you seem to be getting a sauce that is clear instead of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 7, 2011 by tryingtocook   view full review
I did not have heavy cream so I used 2% milk and this turned out great. I used as a pasta...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 23, 2008 by Donna Cuellar   view full review
This is a great recipe. We did add minced garlic to it and served it over poached...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 16, 2010 by MelissaMM Supporting Member (Click to learn more about Supporting Membership)  view full review
Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 11, 2009 by CLS1220   view full review
I am a huge beurre blanc fan. This did not taste like it should. I followed the recipe...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 5, 2009 by A. Taylor   view full review
I added about a tsp of garlic and only used 1/2 a cup of butter. As well I didn't have white...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 6, 2012 by Ali   view full review
My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 6, 2009 by yummy1980   view full review
I had this on a crabcake recently & loved it. This recipe yields a lot, so next time I might...

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