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Beurre blanc Recipe

A classic recipe for the perfect butter sauce flavoured with white wine, shallots, garlic and thyme.

  • Preparation
    5mins
  • Cooking time
    10mins
  • Rest time
    0mn
Rate this recipe
(15 votes) 4.3/5
Ingredients
Pour people
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 2 sprig
  • Dry white wine : 150 ml
  • White wine vinegar : 50 ml
  • Unsalted butter : 200 g
  • Lemon(s) : 1 whole
  • Fine salt : 6 pinch(es)
Method
  • ETAPE 1

    Peel and finely dice the shallot and crush the garlic clove. Place the shallots, garlic and thyme in a saucepan with the white wine and white wine vinegar. Bring to the boil and then reduce the liquid to about 30ml. Pass this through a fine sieve and keep the liquid.

  • ETAPE 2

    Cut the butter into small cubes.

  • ETAPE 3

    To make the sauce: Bring the liquid to the boil in a small sauce pan. Reduce the heat and start to whisk in the butter one cube at a time. Whisk continuously until all of the butter has been incorporated. Check the seasoning and add a squeeze of lemon juice.

  • ETAPE 4


Chef's tip

«Fresh herbs such as tarragon and chives will make this a perfect accompaniment to a fish dish.»

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