Beurre Blanc

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4.8 from 5 reviews


  • 1/2 cup white wine (or beer!)
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallot (green onion may be used instead)
  • 1 teaspoon minced garlic (optional)
  • 48 tablespoons cold butter, cut into 8-16 pieces (in other words, each piece = 1/2 tablespoon)
  • Optional: 2 tablespoons heavy cream, fresh herbs


  1. Heat the wine, shallot, garlic in a small pot over low heat.
  2. Simmer until reduced to about 1 tablespoon of liquid; this may take 7-10 minutes. (Add the cream and fresh herbs now, if using)
  3. Add the cold butter two pieces at a time, stirring with a whisk until almost melted before adding another two bits.
  4. Continue adding the butter, two pieces at a time, until there are only two pieces left.
  5. Remove from heat and add the two remaining bits of cold butter. Swirl the pan until it’s melted and serve immediately


The finished sauce should be uniformly glossy and about the consistency of bottled Catalina dressing or heavy cream, but the more butter you add, the thicker it will be. For a more wine-tasting sauce, use the lesser amount of butter.

If it begins to separate as you are adding in the butter, it’s too hot. Remove it from the burner (which should be as low as possible) and whisk in some more butter off the heat until it comes together again.

Leftover sauce can be kept in the refrigerator for up to one week and used as a flavored butter to saute vegetables!

You can also use red wine to make “beurre rouge” but I ain’t tried it personally.

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