Classic Beurre Blanc: White Butter Sauce

Total Time:
35 min
10 min
25 min

1 cup

  • 1/3 cup champagne vinegar
  • 1/3 cup dry white wine
  • 2 shallots, finely chopped
  • 1/2 lemon, juiced
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/2 pound (2 sticks) unsalted butter, cubed
  • Salt and pepper
  • 2 tablespoons chopped chives
  • In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.

  • Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.

  • Serve with fish or vegetables.

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