Recipe courtesy of Laura Calder

Beurre Blanc

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 1 cup/250 ml
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1/3 cup/75 ml white wine vinegar

1/3 cup/75 ml dry white wine

1 shallot, minced

1 cup/225 g butter, cut into pieces

Salt and freshly ground pepper


  1. Boil the vinegar, wine and shallots until reduced to 3 tablespoons. Remove from the heat and beat in the butter a piece at a time. Season with salt and pepper. Strain and serve.
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