Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
1 cup

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

White Butter Sauce: Beurre Blanc

Beurre Blanc

Recipe courtesy of Laura Calder

Potato Crusted Snapper in Beurre Blanc Sauce

Recipe courtesy of Peter Timmins

Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce

Recipe courtesy of Jim Barrett

Mignonette Sauce

Recipe courtesy of Marie Ostrosky

Mignonette Sauce

Recipe courtesy of Chuck Hughes

Bearnaise Sauce

Recipe courtesy of Tyler Florence

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Peppercorn Sauce

Recipe courtesy of Michelle Beckles

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories