stove · butter emulsion
★★★ KITCHENPrep 10 minCook 15 minOlivedock Au Beurre Blanc
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
Ingredients
- Butter — 200 g de beurre salé
- Shallot — 2 échalotes
- White Wine Vinegar — 2 c. à s. de vinaigre de vin blanc (30 ml)
- Pepper — Poivre (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.
Companion jar
Olivedock Au 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
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 Best of Bocuse / Académie du Goût (published as “Sauce au Beurre Blanc”). Full citation lives in Provenance.