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Basic Beurre Blanc

Rated as 4.3 out of 5 Stars

"This wine and shallot reduction sauce mixed with butter is usually served with fish."
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Ingredients

35 m servings 225 cals
Original recipe yields 12 servings (1 3/4 cups)

Directions

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  1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Nutrition Facts


Per Serving: 225 calories; 24.9 g fat; 0.8 g carbohydrates; 0.4 g protein; 68 mg cholesterol; 166 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.

Most helpful critical review

Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the vinegar mixture before pouring in the cream bcs. it just curdled on me and then turned into a butte...

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Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.

Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one!

My family loves this. I serve it with bowtie or farfalle pasta and chicken. I modified it slightly: 3 bay leaves instead of 1, omit white wine vinegar. I have substituted the shallot with both g...

Maybe I'm just cooking challenged when it comes to Beurre Blanc. Are you supposed to cool the vinegar mixture before pouring in the cream bcs. it just curdled on me and then turned into a butte...

Awesome base Beurre Blanc recipe! Came out fantastic and made this close to the recipe (only 1 sick of butter and I probably used double the chopped shallot because I'm terrible at "eyeing" thi...

Just delicious and easy as can be. If you seem to be getting a sauce that is clear instead of opaque add a small amount additional cream. Constant whisking is the key. Had this with pan seare...

I did not have heavy cream so I used 2% milk and this turned out great. I used as a pasta sauce tossed with cubed chicken, spinach and sun dried tomatoes. Use salted butter for good flavor.

Had this with tilapia and the family loved it. For those people who have trouble with this, try adding a little extra cream to the reduction and set it aside and allow it to cool before adding t...

This is a great recipe. We did add minced garlic to it and served it over poached salmon....yummy!!