Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 2 shallots (80 g) Shallot; about 6 Tbsp (100 ml) White Wine; about 3 Tbsp (50 ml) White Wine Vinegar; about 3 Tbsp (50 ml) Cream; about 1 cup (200 g) Butter; 1 tsp (5 ml) Lemon Juice; to taste Salt

Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.

FINISHING SAUCE · TURBOT, LOBSTER & ASPARAGUS

A finishing sauce for turbot, lobster & asparagus.

Clare Smyth's beurre blanc for turbot and lobster.

On the jar

BEURRE BLANC

Method: stove
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlWhite Wine Vinegar 50 mlCream 50 mlLemon Juice 5 ml

Ingredients

Shallotabout 2 shallots (80 g)
White Wineabout 6 Tbsp (100 ml)
White Wine Vinegarabout 3 Tbsp (50 ml)
Creamabout 3 Tbsp (50 ml)
Butterabout 1 cup (200 g)
Lemon Juice1 tsp (5 ml)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Beurre Blanc + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Beurre Blanc wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

Adapted from a Clare Smyth recipe (Core / Clare Smyth fish sauces).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Core / Clare Smyth fish sauces (published as “Clare Smyth Beurre Blanc”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar