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Beurre Blanc Sauce Recipe

Buerre Blanc is a classic French butter sauce that pairs beautifully with fish, seafood, chicken and vegetable.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 1 cup
Calories: 1018 kcal
Course: Condiments
Cuisine: French

Ingredients

  • 1 large shallot finely chopped (about ⅓ cup)
  • 1 cup dry white wine
  • 8 tablespoons butter cold, cut into small pieces
  • Salt and white pepper to taste

Notes

  • Cold butter is KEY to a smooth and creamy sauce. Before starting the recipe, break the butter up into small pieces and keep it in the refrigerator until ready to use. This way, you can easily add just a small amount at a time so it doesn’t break the sauce. 
  • If the pan is too hot, the sauce could break. It’s important to remove the pan from the heat while stirring in the butter, and only gently reheat it if it becomes too cold to melt the additional butter. 
  • Serve your French butter sauce as soon as it’s done. It can break if it sits for too long and does not store or reheat well.
  • This is a very basic recipe and can be adjusted to suit a variety of flavors. Experiment with different herbs and spices in the reduction, or by swapping out some of the white wine for a different liquid, such as a fruit juice.

Nutrition Information

Calories 1018kcal (51%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 91g (140%) Saturated Fat 58g (290%) Polyunsaturated Fat 3g Monounsaturated Fat 24g Trans Fat 4g Cholesterol 241mg (80%) Sodium 735mg (31%) Potassium 281mg (8%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 2800IU (56%) Vitamin C 2mg (2%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 1018

% Daily Value*

Calories 1018kcal 51%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 91g 140%
Saturated Fat 58g 290%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 24g 120%
Trans Fat 4g 200%
Cholesterol 241mg 80%
Sodium 735mg 31%
Potassium 281mg 6%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 2800IU 56%
Vitamin C 2mg 2%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.