Beurre Blanc (Classic French Butter Sauce) Recipe (2024)

Salted or unsalted butter?

Cold butter is a must

Unsalted.

I reversed the amounts of white wine vinegar and dry white wine after reading previous notes...rave reviews all around the table! We had it over mahi mahi.

Cream in sauce beurre blond?? Could be delicious but definitely not the classic sauce.

way too much vinegar

Excellent sauce that requires a little patience and effort to continually whisk while it thickens. I add some fresh tarragon and a little lemon juice (2-3 tsp) to enhance the sauce’s compliment to fresh broiled fish.

Served this over lobster. Par boil lobster, crack shells, extract meat. Poach lobster in butter. Put shells in a shallow sauce pan add cream, simmer gently. Use the lobster cream in the Buerre Blanc for extra Umami!

Skip Cream, reverse amounts of vinegar and wine. Cool over low heat once reduced. Add cold butter but less

Unsalted - so you can control the amount of salt.

Delicious. Used more shallotsa bit more wineless butter ~ cut it to 6 tbsa tbs of flour

Au sec. in french it means “nearly dry”

Good flavor but wish I’d read previous comments about reducing butter to 6 tbsp - consistency was way too think and even using high quality butter, the fat was overwhelming. That being said, a good base recipe to work from

Really easy and very tasty! Served it on grilled tuna! Yum!

Amazed to see that some found this too vinegary; I found the acid barely registered and would try 4T vinegar to 1T wine next time!

I make it with more wine than vinegar. Also, no cream. I like to add chopped fresh tomato and fresh basil at the end. It's amazing over halibut or salmon.

What type of sides would I make if I made this for sole?

Gonna give this a try using full fat coconut milk instead of heavy cream. I'm lactose-averse, can have butter. I'll report back...

Made according to recipe on medium heat, with the exception of straining shallots, for a smooth creamy texture. I used Kerrygold unsalted butter, and chardonnay I had open in the fridge.

Used Pinot Gris J Vineyards & Winery (yellow logo)

Skip Cream, reverse amounts of vinegar and wine. Cool over low heat once reduced. Add cold butter but less

Excellent sauce that requires a little patience and effort to continually whisk while it thickens. I add some fresh tarragon and a little lemon juice (2-3 tsp) to enhance the sauce’s compliment to fresh broiled fish.

If your preparing this sauce an hour ahead you can use a small thermos, it’ll keep it warm until it’s time to serve.

Just a heads up, it would be easier to convert your recipes into larger batches etc if you used the same measurements throughout. For example, 8 tablespoons = 1/2 cup.

What do you mean by "almost totally reduced"?

We used champagne vinegar and did not find it overpowering. Added some chives at the end after all the butter and it was divine.

My first attempt at a beurre blanc, on the fly. No shallot or wine vinegar in the house, but thyme, and a couple squeezes of mandarin to substitute. I also peppered it up. I know, unorthodox. It was the method I was after. My nonagenarian father-in-law couldn't get enough, over the steamed cauliflower.