Beurre Blanc

By Bryan Miller and Pierre Franey

Total Time
20 minutes
Rating
4(57)
Notes
Read community notes

Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can’t walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.

Featured in: FOOD; FREE-TRADE CUISINE

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Ingredients

Yield:One cup
  • 4tablespoons finely chopped shallots
  • 1cup dry white wine
  • 2tablespoons white-wine vinegar
  • 2tablespoons heavy cream
  • 8tablespoons cold, unsalted butter cut into pats
  • 1tablespoon finely chopped fresh tarragon, or any fresh herb of choice
  • Salt and freshly ground white pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

191 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.

  2. Step 2

    Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.

Ratings

4 out of 5
57 user ratings
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KBONE

If making a larger portion I suggest using a wide pan vs medium sauce pan. There is a lot of volume to reduce and it takes a while

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