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Ingredients
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tablespoons finely minced shallots
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream
- 3/4 cup cold unsalted butter, cut into tablespoon-sized pieces
- Salt to taste
- White pepper to taste
- 1 teaspoon lemon zest (optional)
Before you start
Equipment You'll Need
- Small heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- Measuring cups and spoons
- Sharp knife for mincing shallots
Safety Tips & Important Notes
Follow these for best results and safety.
- Temperature control is critical: too hot and the sauce will break (separate), too cool and the butter won't emulsify properly. Aim for 160-180°F.
- Cold butter is essential for proper emulsification. Keep remaining butter refrigerated until ready to use.
- If the sauce begins to break, immediately remove from heat and whisk in a tablespoon of cold cream or an ice cube.
- The heavy cream helps stabilize the emulsion and makes the sauce more forgiving for beginners.
- White pepper is traditional because it won't show black specks in the pale sauce.
Instructions
-
Combine the white wine, white wine vinegar, and minced shallots in a small heavy-bottomed saucepan over medium heat.
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Bring the mixture to a simmer and reduce until you have approximately 2 tablespoons of liquid remaining, about 8 to 10 minutes. Watch carefully to prevent burning.
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Add the lemon juice and heavy cream to the reduction, stirring to combine. Simmer for 1 minute.
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Reduce the heat to low. Begin whisking in the cold butter one piece at a time, waiting until each piece is almost fully incorporated before adding the next.
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Continue whisking constantly while adding butter, maintaining a gentle heat. The sauce should thicken and become creamy and opaque. Do not let it boil or the sauce will break.
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Once all butter is incorporated, remove the pan from heat immediately.
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Strain the sauce through a fine-mesh sieve to remove the shallots, pressing gently to extract all liquid.
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Season with salt and white pepper to taste. Stir in lemon zest if using.
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Serve immediately or hold warm (not hot) until ready to use.
Chef's notes
Beurre blanc is best served immediately but can be held warm for up to 30 minutes in a double boiler or thermos.
Do not refrigerate and reheat as the sauce will break. Make fresh when needed.
Classic pairings include poached or grilled fish (especially salmon, halibut, or sole), scallops, asparagus, and artichokes.
For variations, try adding fresh herbs like tarragon, chervil, or dill just before serving.
Leftover sauce cannot be saved, so scale the recipe to your needs.
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