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–+ servings

Chef John's Beurre Blanc

This beurre blanc is Chef John's recipe for the classic French sauce made with butter, white wine, shallots, and a bit of cream, perfect with seafood.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce
Cuisine: French
Ingredients Method

Ingredients
  

  • ½ cup dry white wine such as Sauvignon Blanc
  • 2 tablespoons finely minced shallots
  • 1/4 cup white wine vinegar or lemon juice
  • 2 tablespoons heavy cream
  • 8 tablespoons cold unsalted butter cubed
  • Salt and white pepper to taste

Method
 

  1. In a saucepan over medium heat, combine the wine, shallots, and vinegar or lemon juice. Bring to a gentle simmer.
  2. Cook until the mixture is reduced to about 2 tablespoons of liquid, swirling the pan occasionally.
  3. Lower the heat to low. Gradually whisk in the cold butter, one cube at a time, ensuring each piece is fully emulsified before adding the next.
  4. Stir in the heavy cream to stabilize the emulsion and create a silky texture.
  5. Season with salt and white pepper. Strain the sauce through a fine-mesh sieve for extra smoothness.
  6. Keep the beurre blanc warm over a double boiler until ready to serve with seafood or vegetables.
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