Sauce Au Beurre Blanc

Name: Sauce Au Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 220 ml
Cuisine: French Classic
Ingredients: 200 g Butter; 50 g Shallot; 30 ml White Wine Vinegar; 0.5 g Pepper

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

Au Beurre Blanc from a three-star kitchen.

Ratio

White Wine Vinegar 30 ml

Ingredients

Butter — 200 g
Shallot — 50 g
White Wine Vinegar — 30 ml
Pepper — 0.5 g

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.

Provenance

Father figure of nouvelle cuisine; his Auberge du Pont de Collonges near Lyon held three Michelin stars for more than 50 years (1965-2019).

Originally published as Sauce au Beurre Blanc.

Adapted from a Paul Bocuse recipe (Best of Bocuse / Académie du Goût).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Best of Bocuse / Académie du Goût (published as “Sauce au Beurre Blanc”). Full citation lives in Provenance.