{"id":3354,"date":"2021-09-27T21:35:38","date_gmt":"2021-09-27T19:35:38","guid":{"rendered":"https:\/\/yannsfood.com\/beurre-blanc\/"},"modified":"2026-03-15T11:49:50","modified_gmt":"2026-03-15T10:49:50","slug":"beurre-blanc","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/beurre-blanc\/","title":{"rendered":"Beurre Blanc Recipe"},"content":{"rendered":"\n
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\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

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<\/a>, very good!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Recipe for several good sauces can be found here:
Recipe for Sauce<\/a><\/p>\n\n\n\n

Wine that fits is a good Chardonnay.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n