Beurre Blanc

Beurre Blanc


27 people made this

About this recipe: This wine and shallot reduction sauce mixed with butter is usually served with fish.


Serves: 12 

  • 1 1/2 tablespoons chopped shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 4 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 4 tablespoons double cream
  • 350g cold butter, cut into 1cm pieces

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Place shallot, bay leaf, peppercorns, vinegar and wine in a saucepan. Bring to the boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. Pour in double 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. Pour the sauce through a mesh sieve to remove the spices. Serve immediately.

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Reviews (1)


At last an uncomplicated recipe for a delicious sauce. Well done. - 25 Sep 2014

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