Fines Herb Beurre Blanc

Name: Fines Herb Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: 1/4 cup sliced (40 g) Shallot; 1 sprig (1 g) Thyme; 1 sprig + 1 tsp minced (3 g) Parsley; about 2½ leaves (0.5 g) Bay Leaf; about ¾ tsp (2 g) Pepper; 2/3 cup dry (160 ml) White Wine; 1/3 cup (80 ml) Champagne; 1/4 cup heavy (60 ml) Cream; 8 oz cold unsalted cubed (227 g) Butter; 2–3 Tbsp (37.5 ml) Chicken Stock; 1 tsp minced (1 g) Chives; 1 tsp minced (1 g) Tarragon

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

FINISHING SAUCE · SALMON, LEEKS & DELICATE FISH

In the published recipe, this is the finishing sauce for Thomas Keller.

Keller's herbed beurre blanc for salmon and leeks.

On the jar

FINES HERBES

Method: stove
Yield: about 1½ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

White Wine 160 mlChampagne 80 mlCream 60 mlChicken Stock 38 ml

Ingredients

Shallot1/4 cup sliced (40 g)
Thyme1 sprig (1 g)
Parsley1 sprig + 1 tsp minced (3 g)
Bay Leafabout 2½ leaves (0.5 g)
Pepperabout ¾ tsp (2 g)
White Wine2/3 cup dry (160 ml)
Champagne1/3 cup (80 ml)
Cream1/4 cup heavy (60 ml)
Butter8 oz cold unsalted cubed (227 g)
Chicken Stock2–3 Tbsp (37.5 ml)
Chives1 tsp minced (1 g)
Tarragon1 tsp minced (1 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

Fines Herb 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:

2 kitchens · 6 stars · 2 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Fines Herbes Beurre Blanc.

Adapted from a recipe published by Thomas Keller in Bouchon (Thomas Keller).

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 Bouchon (Thomas Keller) (published as “Fines Herbes 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