Raymond Beurre Blanc

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 to 2 shallots, chopped fine
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste
Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.


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4.4 45
Used it over coho salmon, added capers and parsley at the end...yum! item not reviewed by moderator and published
A fun recipe to make and turned out very well with little complication. I look forward to playing around with it and adding some herbs. The preparation requires constant attention much like a roux. Plan to whisk for the last 10 minutes undistracted! item not reviewed by moderator and published
Amazingly delicious. Mixed in some jumbo lump crab meat and capers, poured over some sous vide Chilean Seabass and topped with diced tomato. I highly recommend this! item not reviewed by moderator and published
The sauce came out perfect. I added capers and served it over a parmesean crusted Halibut with asparagus. Everyone enjoyed it. Thanks Alton.<div><br /></div><div><br /></div> item not reviewed by moderator and published
Not at all too lemony. I much prefer lemons over white wine vinegar, especially served with capers and seared fresh ahi tuna right off the boat -- literally. This recipe is a hit. item not reviewed by moderator and published
My very first time with this recipie.................NAILED IT. What an impressive mixture of texture, flavor, and like most things; simplicity. I did add about 1/2 tsb of fresh tyme leaves and it was just a tiny pinch of salt to offset the tartness of the lemon juice; that flavor came through just a bit too strongly for my personal tastes. item not reviewed by moderator and published
I used a $5 bottle of Flip Flop Pinot Grigio. Doubled the recipe because we like sauce in my family. It is definitely a very strong flavor...but don't be overwhelmed...it's not going to taste completely "right" on it's own. It belongs with the fish! We loved it. Most other recipes called for White Wine Vinegar. This recipe was simple and delicious. item not reviewed by moderator and published
I didn't like this at all. Far too sour. I had a beurre blanc sauce over seafood in a restaurant and it was wonderful. Nothing like this. I won't make this recipe again. I'll look elsewhere. item not reviewed by moderator and published
what is a non reactive pan? item not reviewed by moderator and published
Thanks Alton! I served this with Salmon Wellington. I was concerned about the richness of the sauce with already rich dish....however, the lemon in this added the much needed acid to cut through all the butter. It was perfect with the dish! Rave reviews!!! I did add some thyme for a hint of herb in the dish. item not reviewed by moderator and published
Very Nicely done Alton! The sauce was perfect. It was very easy to make and the whole family loved it. Not too lemony as some have posted. I juiced one whole lemon and it worked out perfectly. I also used a nice Moscoto wine. Very tasty. item not reviewed by moderator and published
This was so good! Reviewers have mentioned that it is too lemony, but it is perfect over seafood. I think it would be great over poultry, too. It is a sauce that requires your attention a little bit but not as finicky as a hollandaise. Give it a shot! Definitely worth it to impress your guests! Also, there are only 2 in our family and this makes a good deal of sauce. I refrigerated the left overs and gently reheated the remaining sauce in the microwave (30 seconds at a time at half power, whisking in between, until hot) and it was great the second time too! item not reviewed by moderator and published
Perfect on seared scallops. Easy to follow. Loved the tip to keep warm in thermos. This made it a great do ahead sauce! item not reviewed by moderator and published
Why would you put some measures in weight/liquid oz and some in tablespoons? Food network, please give us an option to switch all measurements to weight!! It is so much easier and cleaner to measure out everything with a scale! item not reviewed by moderator and published
This recipe makes an amateur cook like a professional. Thanks, Alton! item not reviewed by moderator and published
It's good, but the lemon is too prominent with this ratio. Try half this amount of lemon first. Usually a medium-sized lemon yields one ounce of juice. item not reviewed by moderator and published
This is a great recipe. I added blue cheese and served over Beef Filet. Delish! item not reviewed by moderator and published
Very impressed with this easy to follow recipe. It was my husband's favorite sauce yet!!!!! Loved:. I added thyme which added a nice flavor as it often does with a white wine sauce. Info forgot to buy lemon but had one leftover lemon slice at home and it was the perfect amount. Oh, I also added one bay leaf which gave it an extra nice touch. I will definitely be making this again. Thank you my new favorite chef, Alton! You are a rock star! item not reviewed by moderator and published
Great instructions, it was my first attempt at this kind of sauce and I believe it turned out perfectly! Very delicious sauce, though as some mentioned, I may try next time cutting out some of the lemon juice, as it becomes a very strong flavor. So, it can be very tart, but I loved it! Huge fan of Alton's recipes! item not reviewed by moderator and published
First time to make a beurre blanc sauce - turned out perfectly! Thanks Alton - one can always count on your recipes and method to deliver excellent, tasty results! item not reviewed by moderator and published
I followed this recipe exactly and LOVED IT!!! I thought it was absolutely perfect, but next time I'll add half the amount of lemon juice as my fiance and daughter thought it was a little too tart. item not reviewed by moderator and published
I used Black Box Chardonnay (I know... I know... but it was delicious! Adding the butter one cube at a time takes a while but it's worth it! The sauce is just sooo smooth, and you'll be SHOCKED at the amount of flavor it has. Be patient when reducing the wine, lemon juice and shallots. OH! How could I forget... I don't like using cream/sour cream because of the fat, so I substituted a heaping teaspoon of non-fat greek yogurt with a splash of low fat milk mixed together until smooth for the heavy cream--try it! The mixture alone even tastes like heavy cream! item not reviewed by moderator and published
Holy cow. I made this without cream, cutting the recipe in half with only 4 tlbs butter and added tarragon. goes to show that this recipe inspires. It was delicious over trout and steamed green beans. It's one of those sauces you talk about after dinner. Yum! Thanks for being a great teacher Alton. I learn something about flavors every time I follow your lead. item not reviewed by moderator and published
I love the recipe! I served it with grilled boneless/skinless chicken breast with a medallion of goat cheese on top. OMG!! A bit of heaven on a plate. A lot reviewers are commenting on "too much lemon". I personally don't think it was too much. Again, loved it! I used a dry Chard. item not reviewed by moderator and published
Before reducing the white wine - try adding a sprig of thyme, parsley, and some champagne vinegar. Also - about 5 peppercorns. Decrease the amount of lemon juice added by half. item not reviewed by moderator and published
I watched Alton make this recipe about a year ago and love it. Prepared baked halibut over tri-color potatoes and a lime beurre blanc sauce. Delicious. Thank you Alton for showing how to make this wonderful sauce. item not reviewed by moderator and published
My husband really enjoys salmon but I have difficulty eating fish. This sauce was so good, I could eat salmon every day. Thanks, Alton Brown, for a great recipe and a great show! item not reviewed by moderator and published
Much to much lemon for my taste, and the end result is quite sour. item not reviewed by moderator and published
My girlfriend and I just moved to Savannah, Ga we had to have some seafood. Well we cooked some scallops per Alton Brown's show and made this beurre blanc and it was awesome. If you read this Alton Brown good show sir and thank you for a great recipe. item not reviewed by moderator and published
As some of the other reviewers have mentioned, use less lemon juice. I think if you happen to choose a citrusy white wine, that adds to the citrus and too much lemon juice is just overwhelming...other than that this was a DELICIOUS and easy sauce to make, highly recommend it. item not reviewed by moderator and published
I made this exactly as the recipe said and served it over salmon. It was perfect!!! I cut the recipe in half since I was only making dinner for myself, but I still had a lot left over. Mmm... now what else to eat it with? item not reviewed by moderator and published
I saw a recipe for Buerre Blanc on a different show and wanted to make it. After reading the reviews for the sauce that was on the other show, I looked for another recipe and found this one. It's really good! My son and I really liked it. I added only 1 oz. of lemon juice as recommended by others, and served it over scallops. I will definietly make it again. Thanks. item not reviewed by moderator and published
I made this last night to go over some pan-seared scallops &amp; it was so delicous!! Great flavor - we're still talking about how good it was. item not reviewed by moderator and published
Absolutely delish! It rivals my five star restaurant's recipe!! Very easy to do. The only thing I changed was I used 2 cloves of garlic and a few finely diced onions to replace the shallots (didn't have them) and strained them out before I added the cream. Will make again, and again and.... LOL item not reviewed by moderator and published
I used 1 oz fresh lemon juice as suggested by others! (Thank you) I also didn't need as much so I just added less butter and it still turned out the same. Suace was delicious on our fish and also was pretty good with chicken. Would definitely make this again! item not reviewed by moderator and published
Made this with ABs seared sea scallops, it was a little more lemony than I was expecting, but very good. I highly recommend, and if you're not a big lemon person, you could probably cut the lemon down to 1 oz item not reviewed by moderator and published
Made this tonight to serve with some very fresh and flaky fish... yummm. My 7-yr-old practically licked her plate clean. Definitely a keeper of a recipe... item not reviewed by moderator and published
i tried this recipe a couple of days ago and it did not turn out good. it was too acidic. maybe there is no need for 2oz of lemon juice. i had to add sugar to make the sauce better. i do not know too much about wines, so i used whatever i had at home.maybe it was the wine problem too. item not reviewed by moderator and published
Overall I thought this was a great recipe but I don't think that there is a need for lemon juice. I have even tried this recipe to make a Beurre Rouge and it was fantastic. I would recommend that anyone who tries this use a very good wine because a cheap wine will cause this recipe to be too acid, in that case you will need to use sugar to cut the acidity. I used the blanc on a pan roasted chicken and the rouge on a pan roasted duck. Both sauces were fabulous and and my guest loved them, my boyfriend even used the blanc on some risotto, kind if rich but it works. item not reviewed by moderator and published
The next time I make it am going to decrease the lemon juice. item not reviewed by moderator and published
This is my cardiologist's worst nightmare but if you're gonna splurge this is the way to do it. Perfection on any fish - I sometimes add some chopped fresh chives for a little color. item not reviewed by moderator and published
This butter sauce is excellent with salmon and asparagus! item not reviewed by moderator and published
This is a great on fish!!!!!!1 item not reviewed by moderator and published
The sauce was wonderful!! item not reviewed by moderator and published
It was easy to make. We decided at the last minute to make it with a chicken dish and the sauce made all the difference. item not reviewed by moderator and published
Stainless steel or enamel, on the inside of the pan. What's on the outside doesn't matter. Or glass, but many people claim glass is dangerous. Reactive metals are aluminum, cast iron, and plain steel. item not reviewed by moderator and published
Ryan not everyone has a kitchen scale so they put recipes in common measures for the majority. item not reviewed by moderator and published
Did you make this sauce? Is your 2-star rating based on the outcome of the recipe? item not reviewed by moderator and published