Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp minced (20 g) Shallot; 1/4 cup (60 ml) White Wine Vinegar; 1/4 cup (60 ml) White Wine; 1/2 pound cold (227 g) Butter; to taste Salt; white pepper to taste Pepper

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

FINISHING SAUCE · FISH & VEGETABLES

A finishing sauce for fish & vegetables.

Julia Child's classic beurre blanc for fish.

On the jar

BEURRE BLANC

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 60 mlWhite Wine 60 ml

Ingredients

Shallot2 Tbsp minced (20 g)
White Wine Vinegar1/4 cup (60 ml)
White Wine1/4 cup (60 ml)
Butter1/2 pound cold (227 g)
Saltto taste
Pepperwhite 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.

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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:

3 kitchens · 6 stars · 4 national awards

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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.

Originally published as Child Beurre Blanc.

Adapted from a recipe published by Julia Child in Mastering the Art of French Cooking emulsion.

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 Mastering the Art of French Cooking emulsion (published as “Child 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