A beurre blanc is one of the best sauces to pair with fish, chicken or vegetables. I love to make it because it seems fancy, but is actually super easy to make, and comes together in minutes.

A beurre blanc is a French sauce made with butter, cream and white wine. It is an emulsion sauce, meaning it is made up of opposing components (like liquid and fat), made in a certain way that brings them together and makes them into a creamy thickened sauce.

This version of a beurre blanc is more of a rustic take on it. Typically a beurre blanc is made in a clean pan and strained so there are not shallots left. This is my a la minute version, meaning we make it after we make our protein in the same pan, so it has the flavor of the protein, a darker color from the fond, and richer!

Some keys to making a beurre blanc emulsion successful is making sure your liquids are thickened to a nappe before adding the butter in to emulsify. A nappe means it is thick enough to coat a back of a spoon and won’t move. Another key is stirring your butter in over low heat or even off, if the heat is blasting, the sauce will break.

If the sauce does break, you can troubleshoot by adding a splash of water and whisking in, this sometimes will bring it back together. But if you follow the recipe and videos perfectly, you should have a perfectly emulsified sauce.

@kellyscleankitchen

How to make a beurre blanc! White wine butter cream sauce! What sauce do you want to see next? #beurreblanc #sauce #cooking

♬ original sound – Chef Kelly Scott
  • SERVINGS:  4
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 10 Mins
  • TOTAL TIME: 15 Min

This sauce is great with seafood, chicken or vegetables!

Ingredients:

  • 4-6 oz butter, cubed
  • 1 shallot, minced
  • salt and pepper
  • 2 oz white wine
  • 2 fluid oz heavy cream
  • 1/2 lemon, juiced

Preparation:

STEP 1.

In the pan that you cooked your protein, or a new pan over medium heat, add 1 tbsp of butter and melt it. Add shallots, salt and pepper and saute until translucent, around 2 minutes. Deglaze the pan with the white wine and reduce by half.

STEP 2.

Whisk in the cream, season all over. Reduce by half until it is thickened to a nappe.

STEP 3.

Turn the heat to very low. Whisk in 4 – 6 tbsp of butter to thicken. Add more butter if you want the sauce thicker. Add lemon juice for more acid if you like. Adjust seasonings and serve.

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