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

Jay

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 3/4 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

225 calories; protein 0.4g 1% DV; carbohydrates 0.8g; fat 24.9g 38% DV; cholesterol 67.8mg 23% DV; sodium 166.4mg 7% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2008
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though. Read More
(19)

Most helpful critical review

Rating: 1 stars
08/16/2010
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 buttery soupy curddled mess in the end.:( Read More
(12)
37 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/15/2008
Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though. Read More
(19)
Rating: 5 stars
02/16/2010
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! Read More
(14)
Rating: 1 stars
08/16/2010
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 buttery soupy curddled mess in the end.:( Read More
(12)
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Rating: 5 stars
02/06/2012
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 garlic and regular onion as I have available. I probably use a bit more wine a bit more cream but less butter than this recipe calls for. I use about one stick of real butter. I cook the noodles until almost done and finish them in the sauce and then throw in cooked sliced chicken. The people at my table are always fighting for the last little bit. Read More
(12)
Rating: 5 stars
03/16/2013
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" things). I've made it a few other ways but honestly this was the easiest and the best and it didn't break (WIN!). I can see a little lemon zest in this next time or maybe even some dill? The trick to strain it was so simple yet so what I had NOT been doing - why did I not think of this? Thanks for that! You do need to babysit this closely like any cream/acid sauce and once it's time to add the butter (have it very cold and very close) you must whisk non-stop or it will break for sure. I frequently pull it off the heat add a chunk of butter and whisk and if it isn't melting well return to the burner for 10-15 seconds to get up to melting temp - but don't let boil - repeat over and over until butter is all incorporated. Awesome over my crabmeat stuffed tilapia and prosciutto roasted asparagus! THANK YOU! Read More
(9)
Rating: 5 stars
12/07/2010
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 seared salmon and it was fabulous. Thanks for a wonderful recipe. Read More
(8)
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Rating: 4 stars
03/07/2011
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. Read More
(5)
Rating: 5 stars
01/23/2008
This is a great recipe. We did add minced garlic to it and served it over poached salmon....yummy!! Read More
(4)
Rating: 5 stars
05/19/2014
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 the butter. Then slowly add in the chilled butter a little bit at a time as you wisk it in while moving the pan back onto the heat and then off as needed. Read More
(4)
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