Chive Beurre Blanc

Name: Chive Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: juice of 4 lemons (120 ml) Lemon Juice; 1 Tbsp minced (10 g) Shallot; 1 cup dry (240 ml) White Wine; 1 Bay Leaf; 1 Tbsp whole black peppercorns (8 g) Pepper; 1/2 cup heavy (120 ml) Cream; 10 oz (2 1/2 sticks) cold cubed (283 g) Butter; to taste Salt; 1/2 cup shaved (20 g) Chives

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

FINISHING SAUCE · FISH & SHELLFISH

A finishing sauce for fish & shellfish.

Emeril Lagasse's chive beurre blanc for fish, shellfish.

On the jar

CHIVE BEURRE

Method: stove
Yield: about 1 cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 120 mlWhite Wine 240 mlCream 120 ml

Ingredients

Lemon Juicejuice of 4 lemons (120 ml)
Shallot1 Tbsp minced (10 g)
White Wine1 cup dry (240 ml)
Bay Leaf1
Pepper1 Tbsp whole black peppercorns (8 g)
Cream1/2 cup heavy (120 ml)
Butter10 oz (2 1/2 sticks) cold cubed (283 g)
Saltto taste
Chives1/2 cup shaved (20 g)

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.

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Companion jar

Chive 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:

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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 Emerils.com (published as “Chive 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