From Clare Smyth's kitchen · Core by Clare Smyth, London
stove · butter emulsion
★★★ KITCHENClare Smyth Beurre Blanc
From an award-winning kitchen
Ratio
WHITE WINE 100W.WINE VIN 50CREAM 50LEMON JUICE 5
Ingredients
- SHALLOT80 g
- WHITE WINE100 ml
- W.WINE VIN50 ml
- CREAM50 ml
- BUTTER200 g
- LEMON JUICE5 ml
- SALT2 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
Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.
Originally published as Clare Smyth 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 Core / Clare Smyth fish sauces (published as “Clare Smyth Beurre Blanc”). Full citation lives in Provenance.