Beurre Blanc Recipe

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 sauteuse (a pan for sauces) and a good balloon whisk.
Keep the heat low, just below boiling point, and add butter a little at a time.

The sauce / butter must not take on any colour and should stay pale, as the name says: blanc.
In order for the sauce not to separate, it is important to whisk all the time.
If disaster strikes and the sauce splits, add a tablespoon or two of water and whisk for dear life. Often this will be enough to save the sauce.

Recipes for several good sauces can be found here:
Recipe for Sauce

A Muscadet sur lie or a Chablis goes well with this.

Beurre Blanc is the classic French butter sauce that lifts any fish or seafood dish to restaurant level. The name simply means “white butter”, and that is exactly what it is: cold butter whisked into a tangy reduction of white wine and shallots to make a silky, loose emulsion.

The sauce looks advanced, but it is actually straightforward once you understand the principle. Temperature is the key: too hot and the butter splits, too cold and it sets. Keep the sauce warm, not hot, and serve it straight away. Once you have mastered it, Beurre Blanc is a tool you will use again and again.

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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Beurre Blanc

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Classic French butter sauce, perfect with fish, shellfish and asparagus.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 servings

Ingredients

• 1 dl white wine
• 1 tbsp white wine vinegar
• 2 tbsp banana shallots finely chopped
• 250 g butter cold, in cubes
• 2 tbsp lemon juice
• 1 tbsp vendace roe optional
• 1 tbsp trout roe optional
• 2 tbsp chives

Instructions

1. Reduce white wine, vinegar and onion until there are about 3 tbsp of liquid left.

2. Whisk in the butter a little at a time, making sure the sauce does not boil; I try to keep it at around 55 to 60 degrees.

3. Season with salt and add any other extras you like (roe and chives are good).

Notes

Tips: The sauce emulsifies best at constant low heat. Stir constantly and pull the pan off the heat if needed. Add ice-cold butter cubes a little at a time, not all at once.

Storage: Beurre blanc is made just before serving and cannot be stored. The sauce splits easily on cooling or reheating.

FAQ: A classic with fish dishes, but works equally well with lobster, scallops, asparagus or boiled vegetables that need an elegant lift.

Nutrition per serving

Calories

463 kcal

Carbohydrates

2 g

Protein

1 g

Fat

51 g

Saturated fat

32 g

Polyunsaturated fat

2 g

Monounsaturated fat

13 g

Trans fat

2 g

Cholesterol

134 mg

Sodium

377 mg

Potassium

53 mg

Fiber

0 g

Sugar

1 g

Nutrition values are estimates.

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