Reviewed: Feb. 6, 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.

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Reviewer:

Ali

Reviewed: Mar. 7, 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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Reviewer:

tryingtocook

Reviewed: Dec. 6, 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.

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Reviewer:

NEERONDOGS

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Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Sparrow Bush, New York, USA

Reviewed: Aug. 15, 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. :(

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Reviewer:

MelissaMM

Reviewed: Feb. 12, 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!

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Reviewer:

WEEBRIE

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

Reviewed: Apr. 5, 2009

I had this on a crabcake recently & loved it. This recipe yields a lot, so next time I might half it. It broke on me but still tasted good. I used this on "maryland crab cake II" sooo yummy!!!

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Reviewer:

yummy1980

Reviewed: Mar. 11, 2009

I am a huge beurre blanc fan. This did not taste like it should. I followed the recipe exactly, but I think I should have followed others reviews and halved the butter. Too much butter, too watery, never really thickened. I may combine it with other recipes to try to perfect.

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Reviewer:

CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Jan. 5, 2009

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 as a sauce on crab cakes and with some mashed potatoes - simply divine! I would definitely recommend it with near any type of seafood, especially if you can't get super fresh fish.

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