ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beurre Blanc

Yield Makes 1 1/3 cups


  • 1 cup dry white wine
  • 1/4 cup shallots, chopped
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1 cup whipping cream
  • 5 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 7 minutes. Stir in cream; simmer 3 more minutes or until reduced to 1 cup.

  2. Strain sauce into a bowl, discarding solids. Return sauce to saucepan; place pan over low heat. Add butter, 1 tablespoon at a time, whisking just until melted. Remove from heat; whisk in lemon juice and chives. Stir in salt and pepper. Serve warm.