Classic Beurre Blanc (French Butter Sauce)

Classic beurre blanc sauce made with butter, shallots, and dry white wine. This traditional French butter sauce is smooth, rich, and perfect for seafood, fish, scallops, shrimp, and poultry. Easy homemade beurre blanc recipe ideal for pan-seared fish, steamed vegetables, and elegant French cuisine, using simple ingredients and authentic technique for a silky, restaurant-style result.

Ingredients

• 1 large shallot, finely chopped (about ⅓ cup)
• 1 cup dry white wine
• 8 tablespoons cold unsalted butter, cut into small cubes
• Salt, to taste
• White pepper, to taste

Instructions

1. Place the chopped shallot and white wine in a small saucepan over medium heat. Bring to a boil, then reduce to a gentle simmer.
2. Cook until the liquid has reduced to about 2 tablespoons, concentrating the flavor. Remove the saucepan from the heat.
3. Begin whisking in the cold butter, one piece at a time. Allow each piece to fully melt and emulsify before adding the next.
4. If the sauce cools too much and the butter stops melting, briefly return the pan to very low heat, whisking constantly. Do not let the sauce boil, as this may cause it to separate.
5. Once all the butter is incorporated, season with salt and white pepper to taste.
6. Strain the sauce through a fine mesh sieve, pressing gently on the shallots to extract all the liquid. This step is optional for a more rustic finish.
7. Serve immediately with seafood, poultry, or vegetables. Beurre blanc should not be reheated.

Tips

• Keep the butter very cold to help maintain a stable emulsion.
• Whisk continuously for a smooth, glossy sauce.
• Use a light, dry white wine such as Sauvignon Blanc or Muscadet.

Variations and Substitutions

• Add a splash of lemon juice for extra acidity.
• Replace white wine with white wine vinegar diluted with water.
• Stir in fresh herbs like chives or tarragon at the end.

FAQs

Why did my beurre blanc break?
The sauce may have overheated or the butter was added too quickly.

Can I make it ahead of time?
No, beurre blanc is best made and served immediately.

Is straining necessary?
Straining is optional and depends on whether you prefer a smooth or rustic texture.

Serving Suggestions

• Spoon over poached or grilled fish.
• Serve with scallops, shrimp, or lobster.
• Pair with steamed asparagus or roasted vegetables.

Why You’ll Love This Recipe

• A classic French sauce with simple ingredients.
• Rich, silky texture and balanced flavor.
• Elevates seafood and vegetables with minimal effort.