Raymond Beurre Blanc
Show: Good EatsEpisode: A Case for Butter
Rate This RecipeRead users' reviews (27)
- Recipe categories: Dairy, Vegetables, Shallot,
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Total Reviews: 27
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By vperez1084
on April 26, 2012
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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!
By dwhitson_12197162
Midlothian, 83
on February 04, 2012
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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!
By Alicia Lynn
on December 06, 2011
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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.
By patrick.a.harri...
Chapel Hill, 73
on November 18, 2011
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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!
By Angeinsb
on October 30, 2011
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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.
By lkroark_8587035
Tampa, FL
on July 16, 2011
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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.
By wilsonkeenan
on March 18, 2011
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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.
By LB-centaur
on March 13, 2011
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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.
By julsbird_549719
chicago, IL
on August 22, 2010
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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!
By darienchin_12798943
Lynnwood, 87
on April 11, 2010
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Much to much lemon for my taste, and the end result is quite sour.