From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
stove · butter emulsion
NATIONAL AWARD WINNERChild Beurre Blanc
From an award-winning kitchen
Ratio
Ingredients
- SHALLOT20 g
- W.WINE VIN60 ml
- WHITE WINE60 ml
- BUTTER227 g
- SALT2 g
- PEPPER0.3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.
Originally published as Child Beurre Blanc.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Mastering the Art of French Cooking emulsion (published as “Child Beurre Blanc”). Full citation lives in Provenance.