Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 1¼ cups (250 g) Butter; about 2½ shallots (90 g) Shallot; 20 tsp white wine (100 ml) White Wine; 20 tsp white wine vinegar (100 ml) White Wine Vinegar; pinch (0.3 g) Cayenne; to taste Salt

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

FINISHING SAUCE · FISH, SHELLFISH & ASPARAGUS

A finishing sauce for fish, shellfish & asparagus.

Robuchon's classic beurre blanc for fish and shellfish.

On the jar

BEURRE BLANC

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlWhite Wine Vinegar 100 ml

Ingredients

Butterabout 1¼ cups (250 g)
Shallotabout 2½ shallots (90 g)
White Wine20 tsp white wine (100 ml)
White Wine Vinegar20 tsp white wine vinegar (100 ml)
Cayennepinch (0.3 g)
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.

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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:

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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).

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 Complete Robuchon (cookbook reprints) (published as “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