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Classic Beurre Blanc

How to make the classic white wine butter sauce called Beurre Blanc.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, French
Keyword: butter, sauce
Servings: 6 fluid ounces


  • 1 tablespoon minced shallot
  • ¾ cup white wine
  • ¼ cup white wine or champagne vinegar
  • 1 tablespoon cream optional
  • 12 tablespoons 1 ½ sticks unsalted cold butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper


  • In a small heavy bottomed sauce pot, add the wine, vinegar and shallots.
  • Cook over medium heat to bring the liquid to a simmer then reduce the heat to low.
  • Simmer on low until the liquid is reduced to a syrup. Take care not to allow it to burn near the end of the reduction.
  • Whisk in the cream. Then slowly whisk in 1 tablespoon of cold butter, one at a time, until it is all incorporated and the sauce is a creamy emulsion.
  • Season to taste with the salt and pepper. If you prefer a smooth sauce, strain out the shallots.
  • Serve immediately or keep warm for up to an hour over a double boiler.


Options for additional flavors for the Beurre Blanc; fresh herbs, citrus juice and/or zest, capers, whole grain mustard, green or pink peppercorns.