Beurre Blanc Sauce (Easy & No-Fail)

5 from 1 vote

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

Prep Time5

Cook Time10

Course: sauce

Cuisine: French

Keyword: Beurre Blanc, Beurre Blanc Sauce

Servings: servings

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.

This recipe makes about ½ cup of sauce.
If you prefer a chunkier sauce, you can keep the shallots in the sauce and not strain it.
Serve this sauce immediately. As soon as it starts to cool, beurre blanc thickens into a buttery paste. This also makes the sauce better served fresh rather than making it ahead of time.
If you do happen to have leftovers and would like to store it in the fridge for a few days, you can do so. Just know that it will separate a bit and be thinner on reheating (though still delicious).