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Raymond Beurre Blanc

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: A Case for Butter

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

  • Cook Time:

    30 min

  • Level:

    Intermediate

  • Yield:

    4 servings

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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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Read more Comments & Reviews (16)

Comments & Reviews

  • recipe Raymond Beurre Blanc
    Kat Atlanta, GA 11-08-2009

    Flag

    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

    Flag

    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

    Flag

    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

    Flag

    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

    Flag

    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

    Flag

    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
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