stove · butter emulsion
NATIONAL AWARD WINNERPrep 10 minCook 15 minChild Beurre Blanc
Independent adaptation of a publicly published Julia Child recipe. Not affiliated with, sponsored by, or endorsed by Julia Child.
Julia Child's Beurre Blanc, from the published recipe.
Ratio
Ingredients
- Shallot — 2 Tbsp minced (20 g)
- White Wine Vinegar — 1/4 cup (60 ml)
- White Wine — 1/4 cup (60 ml)
- Butter — 1/2 pound cold (227 g)
- Salt — to taste
- Pepper — white pepper to 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.
Companion jar
Child 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:
3 kitchens · 6 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.
More from this kitchenFAQ
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 Mastering the Art of French Cooking emulsion (published as “Child Beurre Blanc”). Full citation lives in Provenance.