Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) White Wine; 1 tsp (5 ml) White Wine Vinegar; about 2 shallots (80 g) Shallot; about 3 Tbsp (50 ml) Cream; about 1 cup (200 g) Butter; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

FINISHING SAUCE · SEAFOOD & FISH

A finishing sauce for seafood & fish.

Michel Roux Jr's classic beurre blanc for seafood.

On the jar

BEURRE BLANC

Method: stove
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlWhite Wine Vinegar 5 mlCream 50 ml

Ingredients

White Wineabout 6 Tbsp (100 ml)
White Wine Vinegar1 tsp (5 ml)
Shallotabout 2 shallots (80 g)
Creamabout 3 Tbsp (50 ml)
Butterabout 1 cup (200 g)
Saltto taste
Pepperto 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.

Get Beurre Blanc + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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 · 7 stars · 2 national awards

Fennel Balsamic-Lemon Dressing★ STARRED KITCHENOn the jar: FENNEL
French Dressing★ STARRED KITCHENOn the jar: FRENCH
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Adapted from a Michel Roux Jr recipe (delicious. magazine / Le Gavroche).

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 delicious. magazine / Le Gavroche (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