Beurre Blanc - French, Fast & Delicious!

What is Beurre Blanc?

Beurre Blanc is a fancy French way of saying “White Butter Sauce”. It also happens to be one of my favourite recipes to make because it’s relatively easy to assemble, uses only 4 ingredients (5 if you include salt) and promises to WOW your dinner guests! So, if you don’t mind hearing compliments for the rest of the evening, (maybe even the next day), give this yummy sauce a try next time you’re in the mood to kick your dinner up a notch! It goes great with Fish, Chicken, Cooked Vegetables, Seafood and Shellfish

How it’s made

Beurre Blanc is a warmed emulsion sauce. Emulsion sauces are made by combining ingredients that don’t normally mix. In the case of Beurre Blanc, butter is suspended in white wine vinegar. Traditional emulsifiers like egg yolks and mustard are added to stabilize an emulsion sauce to help prevent the sauce from separating or splitting. The emulsifier used in todays sauce is found in the milk solids of the butter.


1 large grey shallot, chopped finely

3 tbsp white wine vinegar

3/4 cup dry white wine

1 cup unsalted butter, cubed, chilled

Salt to taste


1. Add shallots, vinegar and wine to a medium sized, heavy-bottom sauce pan. Bring liquid to a boil then reduce down to 1 ounce.

"Keep an eye on your sauce pan when reducing such a small amount of liquid. It can quickly evaporate towards the very end, caramelizing or worse, burn your shallots and ruin your sauce. "

2. Once you have evaporated most of your liquid, leaving 1 ounce in the sauce pan, you can begin adding your chilled butter.

"Mis en place is important here. Have your butter already cubed and chilled, ready to go, so when you need it, it's ready for you"