From Michael Cimarusti's kitchen · Providence, Los Angeles
stove · butter emulsion
★ STARRED KITCHENCimarusti Beurre Blanc
From an award-winning kitchen
Ratio
WHITE WINE 120W.WINE VIN 60CREAM 30LEMON JUICE 5
Ingredients
- SHALLOT80 g
- WHITE WINE120 ml
- W.WINE VIN60 ml
- CREAM30 ml
- BUTTER227 g
- SALT2 g
- LEMON JUICE5 ml
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
Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.
Originally published as Cimarusti 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 Providence classic fish emulsion (published as “Cimarusti Beurre Blanc”). Full citation lives in Provenance.