PANTRYFLEX

stove · butter emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Beurre Blanc

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

Joël Robuchon's Beurre Blanc, from the published recipe.

Ratio

Ratio by volume: White Wine 100 ml, White Wine Vinegar 100 ml
White Wine 100 mlWhite Wine Vinegar 100 ml

Ingredients

  • Butter — 250 g cold cubed
  • Shallot — 3 minced
  • White Wine — 10 cl (100 ml)
  • White Wine Vinegar — 10 cl (100 ml)
  • Cayenne — pinch (0.3 g)
  • Salt — to taste

Method

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

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:

2 kitchens · 4 stars · 1 national award

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.

Adapted from a recipe published by Joël Robuchon in Complete Robuchon (cookbook reprints).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Complete Robuchon (cookbook reprints) (published as “Beurre Blanc”). Full citation lives in Provenance.

Companion jar