Beurre Blanc

  • Serves

    makes 2 cups


This preparation for Brittany's classic beurre blanc sauce is especially good over mild, flaky fish. This recipe first appeared in our April 2014 issue.


  • 1 cup dry white wine
  • 34 cup white wine vinegar
  • 2 shallots, minced
  • 16 tbsp. cold unsalted butter
  • 1 tbsp. heavy cream
  • Kosher salt and white pepper, to taste


Step 1

Boil white wine, 3⁄4 cup white wine vinegar, and shallots in a 1-qt. saucepan; reduce to 1 1⁄4 cups, 8–10 minutes. Reduce heat to low; slowly whisk in butter until smooth. Stir in heavy cream and season with salt and pepper.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.