Beurre Blanc Sauce (Easy & No-Fail)

Beurre blanc sauce is a tangy, buttery emulsion that transforms any dish into something special - and this recipe is foolproof!

Recipe by Lisa Bryan on October 21, 2024

Prep time: PT5M

Cook time: PT10M

Rating

5 stars (7 reviews)

Beurre Blanc, Beurre Blanc Sauce

Cook the shallots. Melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine and vinegar and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
Make it creamy. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the remaining butter a few pieces at a time, while whisking rapidly and continuously.
Strain. Strain the buerre blanc sauce through a fine-mesh sieve to discard the shallot, pressing on top with a spoon to extract all the juices and flavor.
Serve. Serve the beurre blanc sauce immediately while warm.

Gene on 2026-03-27 (5 stars):
Made this, but cut it in half as I only was serving two portions of baked halibut. Absolutely loved it. So easy to make. I definitely recommend straining it as the result is a velvet smooth sauce.
Mickey Ternando on 2026-03-04 (5 stars):
Easy and simple recipe!! My dish taste so delicious.My family so happy with new menu.Thanks
Nancy Ruggeri on 2025-10-14 (5 stars):
Another great sauce I can add to my carnivore lifestyle! thank you
Dan on 2025-08-17 (5 stars):
Excellent recipe! Easy to make, absolutely delicious and velvety smooth. Game-changer for salmon!
Shawn on 2025-08-09 (5 stars):
So easy! Perfect with salmon and dill!!
Brianna on 2025-08-06 (5 stars):
Love the sauce, have made it several times with steak, fish, ice cream, etc. :) A question though. You said to re-emusify a broken sauce, you need to add cold water/cream into the sauce. Could the liquid you add be warm or hot? Why or why not?
Edward Stokes on 2024-10-23 (5 stars):
Where does the orange come in to play?