Beurre Blanc

    35 min

    This wine and shallot reduction sauce mixed with butter is usually served with fish.

    40 people made this

    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 & ratings
    Average global rating:

    Reviews in English (26)


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


    Great flavor. Served this with the Alaska Salmon Bake with Pecan Crunch Coating from this website. Used only 1/2 the butter though.  -  15 Oct 2008  (Review from Allrecipes US | Canada)


    Only used 3/4 cup butter - served over mushroom ravioli - it was WONDERFUL! Just make sure you whisk - A LOT! I'll be saving this one!  -  12 Feb 2010  (Review from Allrecipes US | Canada)