Beurre Blanc

Name: Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about 1 cup (200 g) Butter; about 1½ shallots (50 g) Shallot; 1/8 cup white wine vinegar (30 ml) White Wine Vinegar; about ¼ tsp (0.5 g) Pepper

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

FINISHING SAUCE · POACHED FISH & STEAMED ASPARAGUS

A finishing sauce for poached fish & steamed asparagus.

Bocuse's beurre blanc.

On the jar

BEURRE BLANC

Method: stove
Yield: about 1 cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 30 ml

Ingredients

Butterabout 1 cup (200 g)
Shallotabout 1½ shallots (50 g)
White Wine Vinegar1/8 cup white wine vinegar (30 ml)
Pepperabout ¼ tsp (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.

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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

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. 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 Best of Bocuse / Académie du Goût (published as “Sauce au 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