Chef John's Beurre Blanc
Ingredients18 m servings 255 cals
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
- Cook's Notes:
- If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break.
- Depending on your preferences, you can substitute white wine vinegar, champagne vinegar, herb-infused white vinegar, etc., for the lemon juice.
Per Serving: 255 calories; 25.5 g fat; 2 g carbohydrates; 0.5 g protein; 70 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 18
Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved!
I added orange and lemon zest as well as juice, a bit more wine and cream, it was amazzzzing over citrus dill salmon!
Fantastic! Simple and delicious. I've made the sauce a couple of times and it was a100% hit each time. I like a tangy flavor so I added some capers and fresh lemon zest. Those made great add...
I watched the video (which was very helpful) and followed the recipe to a "T". I placed the sauce over haddock and it was delicious!I The second time I made it, I added a clove of garlic to th...
I adde some fresh parsley and put it on salmon. I was the best sauce ever. Chef john i am a fan.... keep the recipes coming.
I did it with a pan fried breaded chicken. I added tomatoes, artichokes and asparagus to the sauce at the end of simmering and served the chicken and sauce with pasta. Amazing!