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.

I love adding dill to a beurre blanc to serve with fish or chicken breast. It is a fantastic way to finish the sauce and bring some freshness to it! Definitely try this for your next seafood night!

Tips and Troubleshooting Beurre Blanc:

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.

What to Serve Beurre Blanc With:

@kellyscleankitchen

How to make a beurre blanc #beurreblanc #sauce #buttersauce #frenchfood

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 15 Mins
  • TOTAL TIME: 25 Min

Ingredients:

  • 6 tbsp butter, whole cubed
  • 1 shallot, minced
  • salt and pepper
  • 1/2 cup white wine, I like sauvignon blanc
  • 1/2 cup heavy cream
  • 1 tbsp dill, minced

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 bring up to a simmer. Reduce by half, around 5-8 minutes.

STEP 2.

Whisk in the cream, season all over. Bring up to a simmer / low bubble. Reduce by half until it is thickened to a nappe.

STEP 3.

Turn the heat off. Whisk in 4 – 6 tbsp of cold butter to thicken. Add more butter if you want the sauce thicker. Taste for seasoning, and adjust accordingly.

STEP 4.

Strain the sauce through a fine mesh strainer into a bowl. Stir in the minced dill.

STEP 5.

Serve immediately and enjoy!

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