Beurre blanc


by: Sara Joe

In cooking, beurre blanc —literally translated from French as "white butter"— is a rich, hot butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice is sometimes used in place of vinegar and stock can be added as well). This sauce originates in Loire Valley cuisine.


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serves: 4

1/4 cup (50 g) minced shallots or onion

2 tablespoons white wine vinegar

1/4 cup dry white wine

6 tablespoons water or Fish Stock

2 tablespoons heavy cream

3/4 cup (175 g) unsalted butter (cut into small pieces)

Salt and freshly ground white pepper

Nutrition Facts
Beurre blanc

Servings Per Recipe: 4

Amount per Serving

Calories: 272

  • Total Fat: 28.2 g
  •     Saturated Fat: 17.8 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 75.9 mg
  • Sodium: 40.9 mg
  • Total Carbs: 1.2 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.2 g
  • Protein: 0.9 g

how is this calculated?

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1.  Put the shallots, vinegar, wine, and water into a small pan and simmer until nearly all the liquid has evaporated. Add the cream and boil until reduced a little more.

2.  Lower the heat, then gradually whisk in the butter, a few pieces at a time, until the sauce has amalgamated. Season to taste with salt and white pepper.

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