How To Make Beurre Blanc

A good beurre blanc sauce is a bit like tasting heaven. It’s rich, creamy and adapts well to any herbs or additional seasoning you want to add which makes it a great base for any chef or homecook to learn. Pair it with a delicious piece of seared tuna or braised chicken to make a luxurious and flavorful dinner that sounds a lot fancier than it really is. The trick to making a beurre blanc, which means white sauce in French, is to perfectly blend 1-inch cubes of butter into a white wine and shallot reduction. From there, watch as the emulsification blends into a beautiful cream sauce that can bring any chicken or fish dish to the next level.

In this online cooking class, we teach you how to make a gorgeous beurre blanc sauce to brighten up any dinner.

Beurre Blanc
1 fl oz white wine vinegar
4 fl oz white wine
1 oz shallot, minced
1 lb butter, cubed and cold

  1. Combine wine, vinegar and shallot in a small saucepan. Reduce the mixture by one-half.
  2. Cut butter into 1” cubes. Over the low heat whisk in butter a few pieces at a time. Keep the sauce between 100F-120F. If sauce gets too thick, add a few drops of water. Incorporate all the butter.
  3. Chinois, season and hold between 120F-130F.

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