Best 8 Basic Beurre Blanc Recipes

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Beurre blanc is a classic French sauce made from butter, white wine, and shallots. It is typically served with fish or seafood, but can also be used with chicken or vegetables. Beurre blanc is a simple sauce to make, but it can be tricky to get it just right. The key is to cook the sauce slowly over low heat, and to whisk constantly to prevent the butter from separating.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

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.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

BASIC BEURRE BLANC



Basic Beurre Blanc image

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

Provided by Jay

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 ½ tablespoons chopped shallot
1 bay leaf
6 black peppercorns
¼ cup white wine vinegar
2 tablespoons dry white wine
¼ cup heavy cream
1 ½ cups cold butter, cut into 1/2 inch pieces

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g

BEURRE BLANC SAUCE



Beurre Blanc Sauce image

Beurre blanc is an emulsified butter-based sauce that's perfect with fish and seafood. It's easy to make as long as you take care while whisking.

Provided by Danilo Alfaro

Categories     Dinner     Entree     Sauces     Sauce

Time 1h15m

Number Of Ingredients 5

1 pound unsalted butter (cold)
1 cup dry white wine
1/2 cup white wine vinegar
1 tablespoon shallot (finely chopped)
Kosher salt (to taste)

Steps:

  • Gather the ingredients.
  • Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.
  • Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.
  • Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.
  • Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​
  • Season to taste with kosher salt.
  • Traditionally, the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.

Nutrition Facts : Calories 386 kcal, Carbohydrate 1 g, Cholesterol 108 mg, Fiber 0 g, Protein 0 g, SaturatedFat 25 g, Sodium 42 mg, Sugar 0 g, Fat 41 g, ServingSize 9 servings (2 oz each), UnsaturatedFat 0 g

BEURRE BLANC



Beurre Blanc image

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 6

2 medium shallots, finely minced
1 1/2 cups dry white wine
1/2 cup white-wine or Champagne vinegar
1 cup (2 sticks) cold unsalted butter, cut into tablespoons
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives

Steps:

  • In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
  • Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
  • Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

BASIC BEURRE BLANC SAUCE



Basic Beurre Blanc Sauce image

I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France.

Provided by Realtor by day

Categories     Sauces

Time 35m

Yield 1 3/4 cup, 8 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons chopped shallots
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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 335.2, Fat 37.3, SaturatedFat 23.6, Cholesterol 101.7, Sodium 248.4, Carbohydrate 0.7, Sugar 0.1, Protein 0.6

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE



Classic Beurre Blanc: White Butter Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 35m

Yield 1 cup

Number Of Ingredients 9

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives

Steps:

  • In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
  • Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
  • Serve with fish or vegetables.

BASIC BEURRE BLANC



Basic Beurre Blanc image

Provided by Food Network

Time 25m

Yield 1/2 to 1 cup sauce

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon minced shallots
1 to 2 sticks unsalted butter, cold
Salt and pepper to taste

Steps:

  • Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate.
  • In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam.
  • Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy.
  • Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus

Tips:

  • Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your beurre blanc. Use unsalted butter, heavy cream, and fresh herbs.
  • Cook the shallots slowly: Don't rush the process of cooking the shallots. Cook them over low heat until they are soft and translucent. This will help to develop their flavor.
  • Reduce the wine and vinegar: Reducing the wine and vinegar will help to concentrate their flavors. Simmer them together until they have reduced by about half.
  • Add the butter gradually: When adding the butter to the sauce, do it gradually, whisking constantly. This will help to prevent the sauce from breaking.
  • Season to taste: Once the sauce is finished, season it to taste with salt and pepper. You can also add a squeeze of lemon juice for a bit of brightness.

Conclusion:

Beurre blanc is a classic French sauce that can be used to enhance a variety of dishes. It is easy to make and can be tailored to your own taste. With a little practice, you can master the art of making beurre blanc and impress your friends and family with your culinary skills.

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