Raymond Beurre Blanc

Recipe courtesy Alton Brown

Show: Good EatsEpisode: A Case for Butter

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

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
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
recipe Raymond Beurre Blanc
Heather millbrae, CA 02-17-2009
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Nice Tasty Lemon-y sauce
Rated: 5 stars out of 5

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 Read more