Classic Beurre Blanc

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Aug 25, 2015


Classic Beurre Blanc

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Classic Beurre Blanc
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Yield Servings
Author Adapted from "The Saucier's Apprentice" by Raymond Sokolov
Prep time 45 minutes
Cooking time 30 minutes
Total time 1 hour 15 minutes


Served with fish, poultry or vegetables, this recipe is a French classic.


  • 2 tablespoons shallots, finely chopped
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 cup white wine vinegar
  • 1 1/2 pounds butter, unsalted, chilled


  1. Combine 1 tablespoon of shallots, white pepper, salt, and vinegar in a small non-aluminum saucepan. Reduce by three-quarters to approximately 2 tablespoons. Do not under-reduce. The final reduction must be as acidic as possible without boiling away altogether. Remove reduction from the heat.
  2. While still hot, strain into a clean, heavy non-aluminum 4 cup saucepan.
  3. Crush the remaining shallots lightly and add them to the reduction. Set the saucepan over very low heat.
  4. Add 4 pats of butter (about 2 tablespoons) and start whisking. As soon as the first 4 pats of butter have almost melted, add 4 more. Continue in this manner, adding fresh pats of cold butter as soon as the previously added butter has melted,  until you have melted all but 8 tablespoons (1/4 pound). .
  5. Remove from heat and whisk in the remaining butter.
  6. Correct seasoning if needed and serve immediately.