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+ servings

Beurre Blanc Sauce Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Servings: 1 cup


  • 2 ounces dry white wine
  • 2 ounces champagne vinegar or white wine vinegar
  • 3 shallots minced
  • 3 sticks butter plus extra if needed, chilled and cubed
  • salt and pepper to taste
  • 1 pinch cayenne pepper my optional twist on the classic recipe


  • Combine the wine, vinegar and shallots in a sauce pan, preferably a saucier.
  • A saucier has sloping sides, making whisking easier and more efficient. Cook the mixture until a syrupy consistency is achieved.
  • On medium heat begin adding the butter, constantly whisking. When the butter is incorporated add the salt and peppers.
  • Taste the sauce. If too astringent add more butter and if too flat add a few drops of vinegar, (or lemon juice).
  • Adjust the salt and pepper to taste as well.
  • Pour over your cooked fish, vegetables, or more up my alley, a big juicy steak.