5 minutes
A classic French sauce made with white wine, vinegar, shallots, and butter, perfect for pairing with fish, chicken, or vegetables.
cups
cups
Shallots, minced
tablespoons
Unsalted Butter, very cold, cut into small cubes
cups
Unsalted Butter, extra, if needed
tablespoons
teaspoons
to taste
to taste
1. Combine Wine, Vinegar, and Shallot
Start by combining the dry white wine, white wine vinegar, and minced shallot in a small saucepan. Place the pan over medium heat and let the mixture come to a gentle boil. Reduce this liquid until it measures about 2 tablespoons. This usually takes around 4 to 5 minutes.
2. Add Butter
Once the liquid has reduced, lower the heat and start adding the very cold butter, one cube at a time, while stirring continuously with a whisk or fork. The butter will emulsify with the reduced liquid, turning the mixture into a creamy, smooth sauce. Keep adding the butter until you've incorporated all the cubes.
3. Finish Sauce
After all the butter has been added, remove the saucepan from the heat and blend in the last bit of butter. Stir in the fresh lemon juice, and season with kosher salt and freshly ground white pepper to taste. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve, but this is optional.
Start with the best quality ingredients you can find. Use a good dry white wine that you enjoy drinking, fresh shallots, and high-quality unsalted butter. The flavor of the sauce hinges on the quality of the butter, so choose one with a high fat content and a pleasant, creamy taste.
When adding the butter, it's essential to keep the sauce on indirect heat, such as a double boiler or using the residual heat from the pan after removing it from the burner. The butter should be cold and added in small pieces, one at a time, while whisking constantly. If the sauce gets too hot, it will break.
If the sauce begins to separate, a few drops of cold water whisked in off the heat can sometimes bring it back. Alternatively, starting over with a fresh piece of cold butter and slowly whisking the broken sauce into it can salvage it.
The first step in making a beurre blanc is to reduce the wine and vinegar with the shallots until you have a syrupy consistency. This concentrates the flavors and is critical for the final taste of the sauce. Be patient and don't rush this step. You want to reduce the liquid to about two tablespoons.
Keep whisking continuously as you add the butter. This incorporates air and helps maintain the emulsion. If your arm gets tired, remember the end result is worth it!
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