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How to Cook · Sauces

Beurre Blanc

Makes about ¾ cup, serves 4Prep 5 minCook 15 minTotal 20 minSauces

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.

Makes about ¾ cup, serves 4

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Ingredients

Sauces

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Concentrating Flavor

Method

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.

Pairs with: Pan-Seared Salmon

Part of Sauces in the How to Cook series.