Raymond Beurre Blanc

Recipe courtesy Alton Brown

Show: Good EatsEpisode: A Case for Butter

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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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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Comments & Reviews

recipe Raymond Beurre Blanc
April Pensacola, FL 01-17-2010
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Good stuff!
Rated: 4 stars out of 5

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.Read more
recipe Raymond Beurre Blanc
Kat Atlanta, GA 11-08-2009
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Wow...
Rated: 5 stars out of 5

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? Read more
recipe Raymond Beurre Blanc
Elena Webster, NY 08-16-2009
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Great sauce
Rated: 5 stars out of 5

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.Read more
recipe Raymond Beurre Blanc
Deen Cordova, TN 08-01-2009
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Awesome Recipe
Rated: 5 stars out of 5

I made this last night to go over some pan-seared scallops & it was so delicous!! Great flavor - we're still talking about... how good it was.Read more
recipe Raymond Beurre Blanc
Diana lakeside, CA 07-21-2009
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easy and delicious!
Rated: 5 stars out of 5

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.... LOLRead more
recipe Raymond Beurre Blanc
Nicole El Cajon, CA 03-07-2009
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A little on the lemony side...
Rated: 5 stars out of 5

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!Read more