Ingredients
Butter
- 9 Tbsp unsalted butter, divided, cold, cubed
Vegetables
- 1 medium shallot, finely chopped
Liquids
- ½ cup dry white wine
- 2 Tbsp white wine vinegar
- 2 Tbsp fresh lemon juice (about ½ large lemon)
- 2 Tbsp heavy cream
Seasoning
- Kosher salt, to taste
Instructions
- Sweat the shallot: Heat 1 tablespoon of butter in a nonreactive saucepan over medium heat. Add the finely chopped shallot and cook until translucent, about 2-3 minutes, stirring occasionally to soften but not brown.
- Add liquid: Pour in half a cup of dry white wine, 2 tablespoons of white wine vinegar, and 2 tablespoons of fresh lemon juice. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce heat to medium and allow the liquid to thicken and reduce for about 4 minutes.
- Add cream and reduce heat: Stir in 2 tablespoons of heavy cream. Lower the heat to low to prepare for emulsification.
- Emulsify with butter: Add 2 to 3 tablespoons of cold, cubed butter to the sauce. Swirl the pan or whisk continuously until the butter is fully emulsified and the sauce becomes smooth and velvety. Repeat this process with the remaining butter, adding it gradually. Taste the sauce and season with kosher salt as needed.
- Serve immediately: Once the sauce is well emulsified and seasoned, serve it right away as a luxurious accompaniment to seafood, chicken, or vegetables.
Notes
- Use cold butter to ensure the sauce emulsifies properly and becomes smooth rather than oily.
- For best flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Serve the sauce immediately, as beurre blanc thickens and can separate if held too long or reheated.
- Keep the sauce warm over very low heat, whisking gently if needed, but avoid boiling.
- Beurre blanc pairs beautifully with fish like salmon or halibut, shellfish, steamed vegetables, or chicken.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
