Beurre Blanc

Ingredients

• 2 small shallots, finely chopped
• 100ml dry white wine
• 2 tbsp white wine vinegar
• 150g unsalted butter, chilled and cut into small cubes
• 1 tbsp double cream, optional, to help stabilise the sauce
• Fine sea salt, to taste
• White pepper, to taste
• 1 tsp lemon juice, optional

Instructions

1. Put the chopped shallots, white wine and white wine vinegar into a small saucepan.
2. Bring to a simmer over a medium heat and cook for 8-10 minutes until the liquid has reduced to about 2 tablespoons.
3. Lower the heat to very low. Add the cream, if using, and stir for 30 seconds.
4. Whisk in the cold butter one cube at a time, adding the next cube only once the previous one has almost melted.
5. Keep the sauce warm but do not let it boil, as this can split the butter.
6. Season with salt, white pepper and a little lemon juice if you want extra brightness.
7. Strain the sauce through a fine sieve for a smooth finish, or leave the shallots in for a more rustic sauce.
8. Serve immediately while warm and glossy.

Serving suggestions

• Spoon over pan-fried cod, sea bass, salmon or scallops.
• Serve with steamed asparagus, new potatoes or roast chicken.

Storage & reheating

Best served fresh. If needed, keep warm in a bowl set over barely warm water for up to 30 minutes. Refrigeration and reheating can cause the sauce to split, so it is not ideal for making ahead.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions