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A silver spoon pouring creamy, classic Hollandaise Sauce into a white gravy boat with asparagus in the background.

Beurre Blanc Sauce (My Foolproof Recipe!)

Master the classic French Beurre Blanc with this easy-to-follow, foolproof recipe. Achieve a perfectly smooth, rich, and tangy butter sauce every time, ideal for fish, seafood, or vegetables.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: French
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Beurre Blanc
  • 2 tbsp Shallots finely minced
  • 1/4 cup Dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 2 tbsp White wine vinegar
  • 2 tbsp Heavy cream optional, but highly recommended for stability
  • 1 cup Unsalted butter very cold, cut into 1-tablespoon cubes
  • 1/4 tsp Salt or to taste
  • 1/8 tsp White pepper or to taste (black pepper can be used)

Equipment

  • Small heavy-bottomed saucepan
  • Whisk
  • Fine-mesh sieve (optional)

Method
 

Prepare the Reduction
  1. In a small heavy-bottomed saucepan, combine the minced shallots, dry white wine, and white wine vinegar. Bring the mixture to a simmer over medium heat.
  2. Continue to simmer, stirring occasionally, until the liquid has reduced to about 1-2 tablespoons (almost dry, or 'au sec'). This should take about 5-7 minutes. Remove the saucepan from the heat.
Emulsify the Butter
  1. If using, add the heavy cream to the reduced liquid and whisk well. This step helps stabilize the emulsion.
  2. Return the saucepan to very low heat (or off the heat entirely if your stovetop retains heat well). Begin adding the cold butter cubes one at a time, whisking constantly and vigorously. The butter should melt slowly and incorporate into the liquid, creating a thick, creamy emulsion.
  3. Do not rush this process. Add the next cube only once the previous one has fully emulsified. If the sauce becomes too warm and starts to separate, immediately remove it from the heat and whisk in another cold butter cube to bring it back together.
  4. Continue adding butter until all cubes are incorporated and the sauce is smooth, glossy, and thick enough to coat the back of a spoon.
Finish and Serve
  1. Season the Beurre Blanc with salt and white pepper to taste. Adjust seasoning as needed.
  2. For a silky-smooth sauce, you can strain the Beurre Blanc through a fine-mesh sieve to remove the shallot pieces. Gently press on the solids with a spoon to extract all the flavor. Discard the solids.
  3. Serve immediately. Beurre Blanc is best served fresh but can be kept warm for a short period over a very low heat or in a double boiler, whisking occasionally.

Notes

Foolproof Tips:
1. Use *very* cold butter: This helps create a stable emulsion by allowing the butter to melt slowly into the reduction.
2. Whisk constantly: Consistent whisking is key to incorporating the butter and preventing separation.
3. Control the heat: Never let the sauce boil or get too hot. It should be just warm enough to melt the butter gradually. If it looks like it's breaking (oil separating from liquid), immediately remove from heat and vigorously whisk in another cold butter cube or a teaspoon of cold water/cream.
4. Heavy cream is your friend: While traditional Beurre Blanc doesn't always include cream, a small amount at the reduction stage significantly stabilizes the emulsion, making it much more forgiving and 'foolproof'.
5. Reheating: If you need to reheat, do so gently over a double boiler or very low heat, whisking constantly. You might need to add a tiny splash of hot water or cold cream to help it come back together.