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Beurre Blanc

Ingredients

  • 2 medium shallots finely chopped
  • 1 c dry white wine
  • ¼ c lemon juice
  • 1 tbsp heavy cream
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 12 tablespoons 1½ sticks salted butter, cold and cut into small cubes

Instructions

  • In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Boil the mixture until it is thick and syrupy. This will take between 10 and 15 minutes.
  • Reduce the heat to very low, and add the cream, salt, and pepper. Whisk in the cubed butter, a little at a time.
  • When the butter is fully combined and the mixture is emulsified, remove it from the heat.
  • Serve the sauce immediately

Notes

(The sauce can be made up to about an hour before serving, and then reheated. Do not let it bubble on the reheat.)
I added a handful of chopped fresh dill and pureed garlic at the end.
Original recipe from House Beautiful.