Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Beurre Blanc

Yield: Yields about 1/2 cup.

Quick to make, a perfect last-minute trick to dress up the simplest foods. Spoon over poached fish, scallops, shrimp, and chicken breasts; drizzle over steamed or grilled vegetables, especially asparagus.

Ingredients

  • 1/4 cup dry white wine
  • 3 Tbs. white-wine vinegar
  • 1 medium shallot, minced
  • 1/2 cup unsalted butter, very cold and cut into 1/2-inch pieces
  • Salt and freshly ground white pepper

Preparation

  • In a small saucepan, combine the wine, vinegar, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to 1 to 2 Tbs. Turn the heat to low and gradually whisk in the butter, piece by piece. The butter must not melt too fast but should soften gradually to form a creamy sauce. Occasionally move the pan off the heat to keep it from getting too hot and continue whisking in the butter. Season with salt and pepper to taste. For a perfectly smooth sauce, strain through a fine sieve. Serve as soon as possible, or keep warm for a short time over warm (not boiling) water.

Beurre Rouge: Make the basic recipe, replacing the white wine and white-wine vinegar with dry red wine and red-wine vinegar.

Lemon: Make the basic recipe, using all lemon juice in place of the vinegar and the wine. Add 1 tsp. grated lemon zest along with the shallot.

Mustard: Make the basic recipe and whisk in 1-1/2 tsp. Dijon mustard just before serving.

Horseradish: Make the basic recipe and whisk in 1 Tbs. drained prepared horseradish just before serving.

Herb: Make the basic recipe and whisk in 1 Tbs. chopped fresh herbs, alone or in combination. Good choices are dill, tarragon, chervil, chives, mint, or basil.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks