From Eric Ripert's kitchen · Le Bernardin, New York
stove · butter emulsion
★★★ KITCHENRipert Classic Beurre Blanc
From an award-winning kitchen
Ratio
WHITE WINE 120W.WINE VIN 60CREAM 30
Ingredients
- SHALLOT80 g
- WHITE WINE120 ml
- W.WINE VIN60 ml
- CREAM30 ml
- BUTTER227 g
- SALT2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Ripert Classic Beurre Blanc.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Le Bernardin fish emulsion (published as “Ripert Classic Beurre Blanc”). Full citation lives in Provenance.