Classic Beurre Blanc
Beurre Blanc Classique
White wine and shallot reduction mounted slowly with cold butter.
A classical beurre blanc kept sharp enough to support lean fish. The wine and vinegar reduction carries the structure; the butter is mounted gently off a hard boil so the sauce stays silky rather than greasy.
Enough for approximately 4 to 6 portions
Ingredients
- Dry white wine150 ml
- White wine or Champagne vinegar30 ml
- Shallots, very finely minced2 each
- Cold unsalted butter, diced250 g
- Fine saltto taste
- White pepperto taste
Method
Combine the white wine, vinegar and shallots in a saucepan.
Reduce firmly until only about 2 tablespoons of syrupy liquid remain.
Lower the heat to gentle warmth.
Whisk in the cold butter a cube at a time, keeping the sauce below a boil so the emulsion stays intact.
Season lightly with salt and white pepper and strain for a clean finish.
Chef’s notes
- For kingklip or another lean fish, the acidity gives structure while the butter supplies body.
- Optional refinements from the source: 1/2 teaspoon caper brine, 1/4 anchovy fillet dissolved into the reduction, or 1 teaspoon crème fraîche at the end. Choose one, not all three.
Keeping
Beurre blanc is best made close to service. Hold warm, not hot, and do not boil after the butter has been mounted. It is not a good sauce for long refrigerated storage and reheating.
Allergens and diet
Milk. Sulphites, from the wine and vinegar. Fish, if the anchovy option is used.
Last refined · September 2026