Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; protein 0.5g; carbohydrates 2g; fat 25.5g; cholesterol 70.4mg; sodium 46.5mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2017
Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved! Read More
(9)

Most helpful critical review

Rating: 3 stars
04/15/2019
The addition of cream helps stabilize the sauce, but it also makes this extremely rich. That might be desirable for a special occasion serving something indulgent but not too fatty itself (lobster or tuna maybe). However, for most purposes I'd prefer a classic beurre blanc without the cream. It was good but slightly too much for weeknight salmon and green beans, hah. Also, choose your wine wisely. Be sure to use something very dry. I used some leftover pinot grigio and the finished sauce was a bit too sweet. Read More
(4)
35 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2017
Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved! Read More
(9)
Rating: 5 stars
08/30/2016
I added orange and lemon zest as well as juice a bit more wine and cream it was amazzzzing over citrus dill salmon! Read More
(7)
Rating: 5 stars
07/26/2017
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 additions too. This is a winner! Read More
(7)
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Rating: 3 stars
04/15/2019
The addition of cream helps stabilize the sauce, but it also makes this extremely rich. That might be desirable for a special occasion serving something indulgent but not too fatty itself (lobster or tuna maybe). However, for most purposes I'd prefer a classic beurre blanc without the cream. It was good but slightly too much for weeknight salmon and green beans, hah. Also, choose your wine wisely. Be sure to use something very dry. I used some leftover pinot grigio and the finished sauce was a bit too sweet. Read More
(4)
Rating: 5 stars
03/02/2017
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! Read More
(2)
Rating: 5 stars
07/08/2017
Very easy to follow and turned out perfect! Read More
(1)
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Rating: 5 stars
05/16/2018
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 the mix (preference only) and really enjoyed it. I was not sure if I would like the cayenne pepper but it really brought everything together. I have a small "Little Dipper" Crock Pot that I use for keeping sauces warm so after I made this I added it to the Crock Pot and the sauce remained nice and warm over dinner. Thank you Chef John! Read More
(1)
Rating: 5 stars
04/21/2016
Thank you Chef John! Read More
(1)
Rating: 5 stars
07/06/2018
I made this with lemon juice using regular whipping cream because that s what I had. It was great. I think the heavy cream would have been slightly better but it was still beautifully elegant and delicious. I served it with chicken made in a traditional Wiener schnitzel style. We could have licked the plate. Read More
(1)
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