Recette de cuisineHomemade recipes · Hainaut
Favorites
White butter sauce

Beurre blanc sauce

Sauces

Loire fish sauce: a reduction of white wine, lemon, and shallots, finished with cold butter.

Enlarge photo

Recipe from Kittycataclysm, Mike Hayes, Webaware and 7 other contributors, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Beurre blanc sauce is a fundamental element of French cuisine, particularly associated with fish. This simple recipe will allow you to master the basic technique for a sauce that pairs well with grilled fish or fish fillets.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$2.83 $0.71 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $0.88
  • $0.11
  • $0.25
  • $0.09
  • $1.39
  • $0.03
  • $0.08

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Pour in the wine, lemon juice, and shallots into a stainless steel saucepan. ≈ 3 min
  2. Reduce the liquid by about 2 tablespoons; the sauce can be brought to a boil, but the shallots should remain moist, otherwise the sauce may not thicken properly.
  3. Reduce the heat to a minimum. To create a more stable sauce, add the cream at this point, although some purists prefer to skip this step. ≈ 3 min
  4. Gradually add the cold butter, one tablespoon at a time, while whisking vigorously. The sauce should not exceed 95 °C: whisk occasionally off the heat. ≈ 4 min
  5. Season, pepper, and serve immediately. The white wine can be kept slightly warm in an insulated bottle. ≈ 2 min

The bill

Beurre blanc sauce

  • 240 ml of good dry white wine (such as Pouilly-Fumé)$0.88
  • Lemon juice$0.11
  • 1-2 shallots, finely chopped$0.25
  • 1 tablespoon of heavy cream (optional)$0.09
  • 150 g of unsalted butter, very cold, cut into small cubes$1.39
  • salt$0.03
  • white pepper$0.08

Total$2.83

that's $0.71 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 240 ml of good dry white wine (such as Pouilly-Fumé)
  • Lemon juice
  • 1-2 shallots, finely chopped
  • 1 tablespoon of heavy cream (optional)
  • 150 g of unsalted butter, very cold, cut into small cubes
  • salt
  • white pepper

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating