Beurre blanc (Classic French butter sauce)

Too few ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Ingredients

Servings:-4+
200 g shallots
200 button mushrooms
2 tbsp vegetable oil
2 cloves garlic
40 ml dry vermouth
300 ml white wine
1 l vegetable broth
allspice berries
10 white peppercorns
bay leaf
1 sprig thyme
1 tbsp sugar
200 g unsalted butter (cool)
300 g cream
½ lemon
salt
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot
  • cooking spoon
  • sieve
  • bowl
  • citrus press

Nutrition per serving

Cal
546
Protein
5 g
Fat
53 g
Carb
11 g
  • Step 1/3

    • 200 g shallots
    • 200 button mushrooms
    • 2 tbsp vegetable oil
    • 2 cloves garlic
    • cutting board
    • knife
    • large pot
    • cooking spoon

    Finely chop shallots and mushrooms. Heat vegetable oil in a large pot and sauté garlic, mushrooms, and shallots until translucent.

  • Step 2/3

    • 40 ml dry vermouth
    • 300 ml white wine
    • 1 l vegetable broth
    • allspice berries
    • 10 white peppercorns
    • bay leaf
    • 1 sprig thyme
    • 1 tbsp sugar

    Deglaze with dry vermouth and white wine. Let simmer for approx. 3 min. Add vegetable stock, allspice berries, white peppercorns, bay leaf, thyme, and sugar. Let simmer until the liquid reduces by about half.

  • Step 3/3

    • 300 g cream
    • 200 g unsalted butter (cool)
    • ½ lemon
    • salt
    • sieve
    • bowl
    • citrus press

    Use a sieve set over a bowl to strain the sauce. Add cream and cold diced butter to sauce and mix until melted and well-combined. Season with juice from half a lemon and salt. Enjoy!