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Beurre Blanc (French Butter Sauce)

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 1 tbsp. Butter
  • 1 Shallot, finely diced (1/4 c)
  • 2 tbsp. Champagne or white wine vinegar
  • 3 tbsp. Dry white wine
  • 1/3 c Heavy cream
  • 8 tbsp. Butter, cut into knobs (~12 pieces)
  • Sea salt


  1. Heat 1 tbsp of butter over medium heat in 1.5 qt sauce pan. Add the shallots and cook for 1 minute.
  2. Add the vinegar and wine, whisk to combine, and cook until the liquid is almost completely reduced
  3. Add heavy cream and bring to a near boil. Remove from heat.
  4. While whisking rapidly, add the pieces of butter a couple at a time. Wait until the butter pieces are fully integrated before adding more. Salt to taste.
  5. If reheating, heat over low and stir frequently to prevent the sauce from breaking.
  6. Note: for a lighter 2-person non-wine version, use 6 tbsp of butter instead of 8 and sub an extra 1 tbsp of vinegar and 1/8 tsp sugar for the wine