Beurre Blanc Sauce

Beurre Blanc Sauce
Staff Writer
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This butter-based sauce is thick, creamy, and velvety — and isn’t as complicated to make as you might think.

8
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup dry white wine
  • 1/2 Cup white wine vinegar
  • 1 Tablespoon finely chopped shallot
  • 1 Pound cold and cubed butter
  • Salt, to taste

Directions

In a saucepan, heat the wine, vinegar and shallots until the liquid boils, then lower the heat and continue simmering, about 10 minutes, until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

Once the mixture has reduced, remove the sauepan from the heat, and slowly, but rapidly whisk in the cubes of butter, one or two cubes at a time. As the butter melts and incorporates, add more butter and keep whisking. The finished sauce should be thick, smooth, and creamy. 

Season with salt to taste. Straining the shallots is traditional, but optional.

Nutritional Facts

Total Fat
2g
3%
Sugar
14g
16%
Cholesterol
1mg
0%
Carbohydrate, by difference
29g
22%
Protein
2g
4%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
12mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
25µg
1%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
14mg
2%
Sodium, Na
141mg
9%
Water
62g
2%

Beurre Blanc Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Beurre Blanc Cooking Tip

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.