Classic Beurre' Blanc (white butter) Sauce

Classic Beurre' Blanc (white Butter) Sauce Recipe

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Tickie Young


A common sauce all of us use, especially us southern girls. It's a white butter sauce and often a key component in many dishes we prepare. This is the classic, French version. Good on fish, seafood and beef. Often garnished with parsley, a fine mico-green, coarse ground black pepper, grated lemon rind, or a cajun spice mix like Tony Chachere Creole Seasoning to name a few ideas.


★★★★★ 1 vote

5 Min
20 Min


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1 c
white wine
1/4 c
white wine vinegar
2 stick
butter unsalted (8oz), cold, cut into pieces
2 Tbsp
shallots, finely minced

How to Make Classic Beurre' Blanc (white butter) Sauce


  • 1Beurre blanc means "white butter." We need:
    Heat the Beurre Blanc Ingredients in a saucepan we're going to add the wine, vinegar and shallots. Over medium heat bring that to a low simmer and reduce it down by about 75-80%. Don't walk away from it because it will burn quickly, so watch it reduce, until it gets down to this. Turn the heat off.

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About Classic Beurre' Blanc (white butter) Sauce

Course/Dish: Other Sauces
Hashtags: #sauce, #white, #CLASSIC

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