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40 Ratings 5 star values: 36 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
Read the full recipe after the video.
Chef John's Beurre Blanc Teresa Holmes
Chef John's Beurre Blanc Johnny Mack
close up view of a fish fillet with Beurre Blanc and fresh herbs on a white plate with potatoes
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255 calories; protein 0.5g; carbohydrates 2g; fat 25.5g; cholesterol 70.4mg; sodium 46.5mg. Full Nutrition
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40 Ratings 5 star values: 36 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0
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Servings Per Recipe: 4 Calories: 255.3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting, as this sauce comes together rather quickly.
Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture. Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
Remove the saucepan from heat. Season with cayenne pepper and salt.
If you're making the sauce ahead of time, it must be kept warm. If it cools and you try to reheat it, the emulsification of the sauce will break.
Depending on your preferences, you can substitute white wine vinegar, champagne vinegar, herb-infused white vinegar, etc., for lemon juice.
Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved!
The addition of cream helps stabilize the sauce, but it also makes this extremely rich. That might be desirable for a special occasion serving something indulgent but not too fatty itself (lobster or tuna maybe). However, for most purposes I'd prefer a classic beurre blanc without the cream. It was good but slightly too much for weeknight salmon and green beans, hah. Also, choose your wine wisely. Be sure to use something very dry. I used some leftover pinot grigio and the finished sauce was a bit too sweet.
Added some lobster at the end and put it over homemade crab ravioli. An amazingly simple and decadent sauce and the whole family raved!
Fantastic! Simple and delicious. I've made the sauce a couple of times and it was a100% hit each time. I like a tangy flavor so I added some capers and fresh lemon zest. Those made great additions too. This is a winner!
I added orange and lemon zest as well as juice, a bit more wine and cream, it was amazzzzing over citrus dill salmon!
The addition of cream helps stabilize the sauce, but it also makes this extremely rich. That might be desirable for a special occasion serving something indulgent but not too fatty itself (lobster or tuna maybe). However, for most purposes I'd prefer a classic beurre blanc without the cream. It was good but slightly too much for weeknight salmon and green beans, hah. Also, choose your wine wisely. Be sure to use something very dry. I used some leftover pinot grigio and the finished sauce was a bit too sweet.
I made this with lemon juice, using regular whipping cream because that’s what I had. It was great. I think the heavy cream would have been slightly better but it was still beautifully elegant and delicious. I served it with chicken made in a traditional Wiener schnitzel style. We could have licked the plate.
Very easy to follow and turned out perfect!
I watched the video (which was very helpful) and followed the recipe to a "T". I placed the sauce over haddock and it was delicious!I The second time I made it, I added a clove of garlic to the mix (preference only) and really enjoyed it. I was not sure if I would like the cayenne pepper but it really brought everything together. I have a small "Little Dipper" Crock Pot that I use for keeping sauces warm so after I made this, I added it to the Crock Pot and the sauce remained nice and warm over dinner. Thank you Chef John!
I did it with a pan fried breaded chicken. I added tomatoes, artichokes and asparagus to the sauce at the end of simmering and served the chicken and sauce with pasta. Amazing!
I adde some fresh parsley and put it on salmon. I was the best sauce ever. Chef john i am a fan.... keep the recipes coming.
it was delicious! i paired it with chicken cordon bleu. i will make this again.
Excellent...one tip; if the sauce does break, add 1 oz. of ICE water and whisk, the sauce will recombine BUT, this trick will only work ONCE. If it breaks a second time and as my grandmother would say, "you're SOL"...
Super easy and the directions were clear and easy to understand. If I make it again, I will probably use a bit less lemon juice or maybe try for a sweeter wine. It was a tiny bit too acidic for my taste. I also may have used a bit more than the recipe called for, not sure.
This was a hit! Added the sauce to grilled salmon served with rice pilaf and asparagus. It added so much flavor to the salmon. The recipe was perfect as is. Very creamy and “critusy”. Looking forward to more recipes, Chef John!!
I made this to put on grilled salmon and halibut for a Father's Day dinner. I followed the recipe pretty closely, but I think I didn't reduce the original liquid quite enough. That's my fault of course, not the recipe's. It turned out very good anyway; my wife called it "elegant". I used Pinot Grigio wine and lemon juice with just a touch of white wine vinegar. I didn't have any fresh herbs so I used dried dill and it worked just fine.
Easy simple and taste great. Best I've found that can be customized with simple ingredients.
I add about 3T+ (we like spicy) of wasabi and serve it over furikake crusted fish (opah, Mahi mahi, or ahi) with rice and a quick pickle. Absolutely delicious! Thanks Chef John, we use many of your recipes as inspiration.
Loved it! Simple to make. I followed recipe & loved it as it but did add fresh Parmesan as a personal preference with my lobster ravioli
I added 1/4 tsp of fresh dill to the sauce. I served it over Salmon that I seasoned with lemon pepper and a small amount of panko crumbs. I drizzled the sauce over the salmon when done and garnished it with fresh chopped parsley. Yum Yum Yum.
Made this according to the recipe and it really is delicious. Like another reviewer, we had trouble getting it to reduce but it really didn't matter as it still was great. Be ready that it is quite lemony so if you prefer less lemon, you could cut that down. I'll make it again and maybe add some capers.
I was trying to figure out the "real food" version of the garlic butter dip from Sbarro's. This comes darn close, and is probably what they were aiming for!
Easy, delicious. Best sauce recipe ever.
This sauce is fabulous! We used it on fresh grilled redfish that my husband caught the day before. The sauce was the perfect compliment to the redfish. It was divine!
This is an outstanding sauce. The cupboard had no shallots so I used garlic. Asparagus season is here and this is a perfect pairing
I watched the video (which was very helpful) and followed the recipe to a "T". I placed the sauce over haddock and it was delicious!I The second time I made it, I added a clove of garlic to the mix (preference only) and really enjoyed it. I was not sure if I would like the cayenne pepper but it really brought everything together. I have a small "Little Dipper" Crock Pot that I use for keeping sauces warm so after I made this, I added it to the Crock Pot and the sauce remained nice and warm over dinner. Thank you Chef John!
LOVED this sauce and so easy to make!! So much versatility to it as well. I added capers and next time will add sauteed mushrooms.
Worked great. I wish it had been a little thicker, but I probably rushed it. I’ll definitely try again, because it was delicious!!
Rich and fantastic. The perfect compliment to a gourmet meal. Probably one of the richest and best balanced beurre blancs I have tasted.
As a professional Chef who was looking for a Buerre Blanc recipe so I didn't have to type from memory, this is EXACTLY how I've made this sauce for years. For commercial service the heavy cream is a must. If you don't use it the sauce will very likely break (separate) in short order. As for the cream making the sauce too rich? Since it's 90% butter, not sure it could be richer! I'm teaching an apprentice this sauce in the morning. Thank you Chef John. It's perfect!
Love this recipe. So good on fish and veggies
I had a lot of trouble reducing this sauce, so eventually I just served it as it was. This is chiefly a lemony sauce that has a nice white wine flavor as well. Definitely buttery, too, but not as buttery as you'd think from stirring in that entire stick of butter. Served on top of pan-seared tilapia and couscous.
Delicious! Served it over chicken cordon bleu medallions!
So help me out here...I made it and it was beautiful and perfect. I made it slightly before my halibut was done and kept it warm to serve when the fish was done. Unfortunately something g went terribly wrong. All of a sudden it completely de-emulsified (if that’s even a word). I was so excited because it was perfect and then it fell apart!
I don’t think I reduced mine enough because I was using a smaller pan. Tastes great though. We put it over noodles and chicken. I will try this again and do it right that time.
This is a wonderful delicate sauce - great for seafood an gnocchi. However, if you want a large amount, at a minimum, double the recipe.
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Elle est tout sauf égoiste
Mercedes peut se la prendre profond
Un trou du cul facile