Beurre Blanc is a classic French butter sauce and it goes well with fish, shellfish and why not asparagus. I use it for Beurre Blanc with cod, very good!
For best results, use a sateuese (saucepan for sauce) and a good balloon whisk.
Have low heat just below boiling point and add butter a little at a time.
The sauce / butter should definitely not get color and be light as the name says, Blanc.
In order for the sauce not to separate, it is important to whisk all the time.
Should the accident be out and the sauce splits itself, add a tablespoon of water or two and whisk for hard life. Often this will be enough to save the sauce.
Recipe for several good sauces can be found here:
Recipe for Sauce
Wine that fits is a good Chardonnay.
Tips and variations
- Use ice-cold butter cut into pieces and add gradually with constant whisking — the temperature must never exceed 60°C.
- Reduce the white wine and shallots to almost nothing before adding the butter — it is the acidity that keeps the emulsion stable.
- Strain the sauce through a fine-mesh sieve after whisking in the butter for a silky smooth texture.
- Season with salt, white pepper, and a little lemon juice if needed, at the very end.
- Try adding fresh herbs (tarragon, chives) or saffron for variations that suit different dishes.
🍷 Wine tips
Muscadet sur lie — Beurre Blanc is a classic butter sauce from the Loire Valley — and the region’s iconic Muscadet sur lie is the perfect natural pairing. Mineral, dry and fresh. Chablis or White Burgundy are fuller-bodied alternatives.
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Ingredients
Method
- Reduce white wine, vinegar and onion until there is about 3 tbs of liquid
- Whisk down butter, a little at a time, making sure that the sauce does not boil when you whip down the butter, I try to lie down around 90 degrees.
- Taste with salt and add any other goodies you want to have in the sauce (roe and chives are good)
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions about beurre blanc
Beurre blanc breaks when the temperature is too high. Keep the sauce on low heat and whisk in butter piece by piece. If it breaks anyway, remove from heat and whisk vigorously.
It is difficult to store, but can be kept warm in a water bath at about 50 degrees C for up to 30 minutes. Whisk occasionally to keep the emulsion stable.
Classically served with fish and seafood – excellent with salmon, perch, and lobster. Also great with white asparagus and mild vegetable dishes.