Tips To Prepare Beurre Blanc Recipe Serious Eats Easy

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Beurre blanc, which translates to “white butter” in French, is a classic sauce known for its rich, buttery flavor and elegant simplicity. This essential French accompaniment elevates seafood dishes, vegetables, and even eggs to a whole new level.

Unlike creamy sauces that rely on flour for thickening, beurre blanc achieves its luxurious texture through an emulsion – a fancy way of saying tiny droplets of butter are suspended in a vinegar and wine reduction. This technique creates a light and silky sauce that coats your food without being heavy.

Beurre Blanc
Beurre Blanc

The beauty of beurre blanc lies in its straightforward preparation. With just a handful of ingredients and a little whisking magic, you can transform a simple meal into a restaurant-worthy experience.


ΒΌ cup (60ml) dry white wine

  • 2 tablespoons (30ml) white wine vinegar
  • 1 medium shallot, finely minced
  • 1 Β½ sticks (170g) cold unsalted butter, cut into Β½ inch cubes
  • Kosher salt
  • Freshly ground black or white pepper (optional)

  • Directions:

    1. Reduce the Wine and Vinegar: In a small saucepan or saucier, whisk together the white wine, white wine vinegar, and minced shallot. Heat the mixture over medium heat until it simmers. Continue simmering, occasionally swirling and scraping the bottom of the pan, until the liquid reduces significantly. You’re aiming for about 1-2 tablespoons of flavorful liquid remaining. This step concentrates the flavors and removes the alcohol from the wine.

    2. Emulsify the Butter: This is where the magic happens! Reduce the heat to low. With the pan off the heat for a moment, begin whisking in the cold butter cubes, one or two at a time. As each cube melts and incorporates, add another. The key here is to whisk constantly and ensure the butter doesn’t separate from the liquid.

    Tip: If the sauce starts to look greasy or broken, don’t panic! Take the pan off the heat completely and whisk in a tablespoon of cold water. This will help bring the emulsion back together.

    3. Season and Serve: Once all the butter is incorporated, the sauce should be thick, glossy, and have a beautiful yellow hue. Season with a generous pinch of kosher salt and a few grinds of black or white pepper, to your taste. Beurre blanc is best served immediately, spooned over your favorite seafood, vegetables, or even a perfectly poached egg.

    Nutrition Facts:

    (Per serving, about 2 tablespoons)

    Calories: 180

  • Fat: 13g
  • Saturated Fat: 9g
  • Cholesterol: 70mg
  • Sodium: 120mg (depending on the saltiness of your butter)
  • Carbohydrates: 1g
  • Protein: 0g

  • Please note: This is a general estimate and the actual nutritional content can vary depending on the specific ingredients you use.


    Beurre blanc may sound fancy, but don’t let the French name intimidate you! With its minimal ingredients and straightforward technique, this sauce is surprisingly easy to master at home. The rich, buttery flavor adds a touch of luxury to any dish, making even the simplest meals feel special. So next time you’re looking to elevate your culinary game, give beurre blanc a try. You might be surprised at how quickly this French staple becomes a favorite in your kitchen.


    1. Can I substitute a different type of vinegar?

    While white wine vinegar is the classic choice for beurre blanc, you can experiment with other options like champagne vinegar or even a light fruit vinegar like apple cider vinegar. Keep in mind that the acidity level and flavor profile will differ slightly depending on the vinegar used.

    2. What if my beurre blanc sauce breaks?

    Don’t worry! Beurre blanc can be finicky sometimes. If your sauce starts to look greasy or separates, simply remove the pan from the heat and whisk in a tablespoon of cold water. This will usually help bring the emulsion back together.

    3. How can I keep leftover beurre blanc sauce?

    Beurre blanc is best enjoyed fresh, but you can store leftover sauce in the refrigerator for up to 2 days. Reheat it gently over low heat, whisking constantly, until warmed through. Be aware that reheating can sometimes affect the texture of the sauce, so it may not be quite as smooth as freshly made.

    4. What else can I use beurre blanc sauce for besides seafood?