cooco logo
Search icon
Notification icon
Beurre blanc

Beurre blanc

By Isabella Farhat
0’ Prep time
0’ Cook time
0’ Total time
311 Calories
6 Serving

Summary

Put on your chef's hat—this easy beurre blanc sauce takes just 10 minutes to make and will elevate your meal to restaurant-quality!
Isabella Farhat 0 Followers

Step by Step

Check circle icon

Step 1

In a 2 to 3-quart (2 to 3L) saucepan, combine the wine and shallot. Boil over high heat until the wine is reduced to about 2 tablespoons, 6 to 8 minutes.
Check circle icon

Step 2

Add the cream and boil for 1 minute. Reduce the heat to low, and then gradually add the butter, one piece at a time, whisking constantly, until melted (wait until each piece is melted before adding the next).
Check circle icon

Step 3

When all the butter is incorporated, stir in the lemon juice, chives, tarragon, salt, and pepper. Taste and adjust seasoning, if necessary. (Keep in mind the sauce will have a creamy consistency but it will not be thick.) Cover to keep warm and set aside for up to 30 minutes.

Ingredient

  • Salt
    Salt
    0.25 teaspoon
  • Freshly ground black pepper
    Freshly ground black pepper
    0.12 teaspoon
  • Heavy cream
    Heavy cream
  • Dry white wine
    Dry white wine
    240 ml
  • Chopped fresh chives
    Chopped fresh chives
    1 tablespoon
  • Fresh lemon juice,
    Fresh lemon juice,
    1 tablespoon
  • Cold unsalted butter,
    Cold unsalted butter,
    113 g
  • Minced shallot,
    Minced shallot,
    40 g
  • Chopped fresh tarragon
    Chopped fresh tarragon
    1 teaspoon

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant