Uploaded May 2026 | Updated September 2026, 2 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/beurre-blanc-sauce-recipe
Hi guys, it’s Chef JB here! One of the foundations of French cuisine, this classic and elegant Beurre Blanc sauce is deliciously light, with a buttery, creamy flavour, balanced by a beautiful tang. It’s great with fish but also works with shellfish, chicken or vegetables. Let’s go! - JB
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Beurre Blanc Sauce
Serves 4
1 small eschalot, finely diced
1/4 cup / 60 ml dry white wine
2 tbsp white wine vinegar
200 g / 2 sticks unsalted butter, fridge-cold, cut into 1 cm / 0.4" dice
1/2 tsp cooking salt / kosher salt (halve for table salt)
OPTIONAL SAFEGUARD FROM SPLITTING
2 tbsp thickened cream / heavy cream*
1. Add the eschallot, wine and vinegar into a small saucepan over medium heat. Simmer gently for 5 minutes until it reduces by two-thirds and you have 2–3 tbsp liquid left (not including the eschallots).
2. Immediately reduce heat to low (you don’t want the sauce to even reach a simmer, or it will split). Add 1 tbsp of the fridge-cold butter cubes, then whisk briskly until butter has melted to a pale milky colour and emulsified into the base. Repeat with the remaining butter – this will take around 5 minutes. The sauce should slightly thicken and coat the back of a spoon.
3. Season with the salt.
4. Strain the sauce through a fine sieve into another small saucepan, pressing on the eschallot* with a spoon to extract all the flavour. Keep the sauce on the lowest heat possible while you cook your protein or vegetables.
5. To serve, slowly bring the sauce back to a warm temperature over low heat (no simmering!). Spoon generously over fish, shellfish, chicken, or even simple steamed vegetables.
*A little bit of cream will prevent your Beurre Blanc from splitting even if the heat is too strong. So this is an optional safeguard to make the sauce foolproof. It’s not strictly Beurre Blanc if you use it, but if you are a first timer you may wish to take this precaution.
**Don’t discard these delicious eschallots – sprinkle them over vegetables.
#beurreblanc #beurreblancsauce #frenchsauce #frenchcuisine #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/beurre-blanc-sauce-recipe
Hi guys, it’s Chef JB here! One of the foundations of French cuisine, this classic and elegant Beurre Blanc sauce is deliciously light, with a buttery, creamy flavour, balanced by a beautiful tang. It’s great with fish but also works with shellfish, chicken or vegetables. Let’s go! - JB
----------
Beurre Blanc Sauce
Serves 4
1 small eschalot, finely diced
1/4 cup / 60 ml dry white wine
2 tbsp white wine vinegar
200 g / 2 sticks unsalted butter, fridge-cold, cut into 1 cm / 0.4" dice
1/2 tsp cooking salt / kosher salt (halve for table salt)
OPTIONAL SAFEGUARD FROM SPLITTING
2 tbsp thickened cream / heavy cream*
1. Add the eschallot, wine and vinegar into a small saucepan over medium heat. Simmer gently for 5 minutes until it reduces by two-thirds and you have 2–3 tbsp liquid left (not including the eschallots).
2. Immediately reduce heat to low (you don’t want the sauce to even reach a simmer, or it will split). Add 1 tbsp of the fridge-cold butter cubes, then whisk briskly until butter has melted to a pale milky colour and emulsified into the base. Repeat with the remaining butter – this will take around 5 minutes. The sauce should slightly thicken and coat the back of a spoon.
3. Season with the salt.
4. Strain the sauce through a fine sieve into another small saucepan, pressing on the eschallot* with a spoon to extract all the flavour. Keep the sauce on the lowest heat possible while you cook your protein or vegetables.
5. To serve, slowly bring the sauce back to a warm temperature over low heat (no simmering!). Spoon generously over fish, shellfish, chicken, or even simple steamed vegetables.
*A little bit of cream will prevent your Beurre Blanc from splitting even if the heat is too strong. So this is an optional safeguard to make the sauce foolproof. It’s not strictly Beurre Blanc if you use it, but if you are a first timer you may wish to take this precaution.
**Don’t discard these delicious eschallots – sprinkle them over vegetables.
#beurreblanc #beurreblancsauce #frenchsauce #frenchcuisine #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise
