Beurre Blanc Recipe | SAVEUR

Beurre Blanc

André Baranowski

Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Never let the sauce come to a boil once the butter is added, which will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).

Beurre Blanc
The trick to a smooth emulsion for this classic butter sauce is to slowly incorporate evenly-sized cubes of cold butter into the warm white wine reduction.
makes about 1 1/2 cups


3 sticks cold unsalted butter (24 tbsp.), cut into chunks
14 cup dry white wine
14 cup white wine vinegar
1 tbsp. minced shallots
14 tsp. kosher salt
Pinch of white pepper
12 tsp. fresh lemon juice


Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. (There should be about 1 1⁄2 tbsp. liquid left. If reduced too far, add 1 tbsp. water to remoisten.)
Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.
Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.