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Beurre Blanc

Beurre Blanc

Although Beurre Blanc is one of the simplest sauces to prepare, the flavor is tangy and rich. Take care to add the butter bit by bit, stirring constantly with a whisk until each addition is completely incorporated.

Cooking Light APRIL 2009

  • Yield: about 1/2 cup (serving size: about 1 tablespoon)


  • 1/4 cup dry white wine
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons minced shallots
  • 1/2 teaspoon whole black peppercorns
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/8 teaspoon salt
  • Dash of freshly ground white pepper


1. Combine white wine, white wine vinegar, minced shallots, and black peppercorns in a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 4 1/2 minutes). Reduce heat to low. Add chilled butter, 2 pieces at a time, stirring with a whisk after each addition until butter is fully incorporated. Strain mixture through a fine sieve over a bowl; discard solids. Add salt and pepper.

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 8.5g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.1g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 75mg
  • Calcium: 3mg

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Beurre Blanc recipe