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How To Make Beurre Blanc Sauce

Beurre blanc is a warm emulsified butter sauce that is a delectable edition to any dinner plate. All you need is wine, vinegar, shallots, salt, pepper, lemon juice and, of course, butter, and you have a rich, velvety sauce to elevate your dish.

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Step 1: Cube Butter

Cut three sticks of cold unsalted butter into tablespoon-sized cubes. Keep chilled.

Step 2: Pour in Wine and Vinegar

Bring ¼ cup white wine and ¼ cup white wine vinegar to a boil in a medium saucepan over medium heat.

Step 3: Add Shallots & Reduce Liquid

Add 1 tablespoon minced shallots, salt and pepper. Lower heat to a simmer and reduce until only a tablespoon or two remains.

Step 4: Start to Add Butter

Add a few cubes of butter and whisk into the reduction. 

Step 5: Continue to Whisk As You Add Butter

Return saucepan to low heat and slowly add chunks of butter one at a time, whisking constantly. This step needs to be done slowly and over gentle heat to allow for butter to emulsify.

Step 6: Add Lemon Juice

Remove from heat and whisk in a bit of lemon juice.

Step 7: Serve & Enjoy!

Serve with fish, poultry or vegetables.