How to Cook · Sauces

Beurre Blanc

Name: Beurre Blanc
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: ~¾ cup
Cuisine: French
Ingredients: 2 tablespoons minced shallot; ½ cup dry white wine; 2 tablespoons white wine vinegar; 8 tablespoons cold butter, cut into small cubes; Salt and pepper

Published July 8, 2026

Sauces

A classic French butter sauce built by reducing white wine and vinegar with shallot, then whisking in a generous amount of cold butter until silky and glossy. The tart reduction gives the sauce its structure and a bright, sharp edge that cuts the richness of the butter — a luxurious, restaurant-style finish that plays beautifully against delicate fish.

Prep: 5 min
Cook: 15 min
Total: 20 min
Yield: ~¾ cup
Category: Sauce
Cuisine: French

A smooth beurre blanc butter sauce over fish

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Ingredients

Directions

Make the reduction

Combine the shallot, wine, and vinegar in a small saucepan, bring to a simmer, and reduce until only about 2 tablespoons of liquid remain, 5–7 minutes.

Mount the butter

Reduce the heat to very low and add the cold butter a few cubes at a time, whisking constantly, letting each addition melt into a creamy emulsion before adding more — don't let the sauce boil, or it will break. Season with salt and pepper and serve immediately, as beurre blanc doesn't hold well and is best made just before serving.

Sauces