Beurre Blanc
Prep time
Cook time
Total time
A Beautiful Fish Deserves a Little Beurre Blanc. This is a typical French heavy sauce, full of butter and cream. A little goes a long way though, and you don't need to be horrified by the fattiness. Think of it as a classy diamond pendant to bring the outfit together. Too much would be bling, but a little is just right and makes all the difference.
Serves: serves 3-4 people.
  • 2 shallots, chopped finely
  • ¼ cup of white wine vinegar
  • ¼ cup of heavy cream
  • 8 tablespoons of butter
  • one small, heavy bottomed saucepan
  1. Chop the shallots finely.
  2. Cut the butter into 1 inch pats.
  3. Pur the vinegar and the shallots in the saucepan. Heat on medium heat, stirring occasionally, for 3-4 minutes, until reduced by half.
  4. Add the heavy cream and reduce again by half, for another 3 minutes, stirring occasionally.
  5. Turn the heat down to low.
  6. Now add the butter, pat by pat, stirring constantly, until all the butter is absorbed and the sauce is light yellow and uniform.
  7. Serve the sauce immediately. If you let it sit, it will begin to separate. If it does, you can put it back on the stove and add a little butter to bring it back together.
Nutrition Information
Serving size: 3 tablespoons of sauce per person.
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