Basic Beurre Blanc Recipe - Allrecipes.com
Basic Beurre Blanc Recipe
  • READY IN 35 mins

Basic Beurre Blanc

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 3/4 cups Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

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
Aug 16, 2010

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 buttery soupy curddled mess in the end. :(

 
Feb 16, 2010

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!

 
Dec 07, 2010

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 seared salmon and it was fabulous. Thanks for a wonderful recipe.

 
Mar 16, 2013

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" things). I've made it a few other ways, but honestly this was the easiest and the best and it didn't break (WIN!). I can see a little lemon zest in this next time or maybe even some dill? The trick to strain it was so simple, yet so what I had NOT been doing - why did I not think of this? Thanks for that! You do need to babysit this closely, like any cream/acid sauce, and once it's time to add the butter (have it very cold and very close) you must whisk non-stop or it will break for sure. I frequently pull it off the heat, add a chunk of butter, and whisk and if it isn't melting well return to the burner for 10-15 seconds to get up to melting temp - but don't let boil - repeat over and over until butter is all incorporated. Awesome over my crabmeat stuffed tilapia and prosciutto roasted asparagus! THANK YOU!

 
Feb 06, 2012

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 garlic and regular onion as I have available. I probably use a bit more wine, a bit more cream, but less butter than this recipe calls for. I use about one stick of real butter. I cook the noodles until almost done and finish them in the sauce and then throw in cooked sliced chicken. The people at my table are always fighting for the last little bit.

 
Jan 23, 2008

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

 
Mar 07, 2011

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jay
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