Mohamed Shili This easy Beurre Blanc sauce, inspired by Julia Child, is rich, creamy, and perfect for seafood, chicken, or vegetables. Made with simple ingredients like butter, white wine, and shallots, it creates a smooth, velvety texture. You can adjust the seasoning to your taste, making it a versatile addition to any meal. Ready in minutes!
Ingredients Needed
- ½ cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp lemon juice
- 2 tbsp heavy cream
- 2 tsp very finely minced shallots
- 4 oz (1 stick) cold unsalted butter, cut into 1-inch cubes
- 1 pinch cayenne pepper
- Salt to taste
How To Make Beurre Blanc
- Simmer the base: In a saucepan over medium-high heat, combine white wine, lemon juice, heavy cream, and minced shallots. Bring to a simmer.
- Reduce the liquid: Lower the heat to medium and let it simmer until the liquid reduces by about 75%, about 4 to 5 minutes.
- Whisk in butter gradually: Reduce the heat to the lowest setting. Add two butter cubes at a time, whisking constantly until melted.
- Finish the sauce: Continue adding the remaining butter a few cubes at a time, whisking continuously until the sauce thickens and becomes silky, about 4 to 6 minutes.
- Season and serve: Remove from heat and season with cayenne pepper and salt to taste. Serve immediately over seafood, chicken, or vegetables.
Recipe Tips
- Use Cold Butter: Keep the butter cold and add it gradually to create a smooth, creamy sauce. If the butter melts too fast, the sauce may separate.
- Whisk Constantly: Always whisk while adding butter to help it blend properly with the wine and lemon juice mixture. This keeps the sauce from breaking.
- Control the Heat: Keep the heat very low when adding butter. If it’s too hot, the sauce can split and become oily instead of creamy.
- Reduce the Liquid Enough: Let the wine, lemon juice, and cream reduce by about 75% before adding butter. This gives the sauce a rich and balanced flavor.
- Serve Immediately: Beurre Blanc is best fresh. If it sits too long, it can separate. If needed, keep it warm over a very low heat, but do not boil.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover beurre blanc in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat leftover beurre blanc gently over low heat for 2-3 minutes, whisking constantly. Do not boil, or it may separate.
Nutrition Fact
Serving Size: 100 g
- Calories: 211 kcal
- Total Fat: 21 g
- Saturated Fat: 12 g
- Sodium: 1.2 g
- Total Carbohydrate: 3.4 g
- Dietary Fiber: 0.5 g
- Sugars: 1.4 g
- Protein: 1.1 g
More Julia Child Recipes:
Julia Child Beurre Blanc
Description
This easy Beurre Blanc sauce, inspired by Julia Child, is rich, creamy, and perfect for seafood, chicken, or vegetables. Made with simple ingredients like butter, white wine, and shallots, it creates a smooth, velvety texture. You can adjust the seasoning to your taste, making it a versatile addition to any meal. Ready in minutes!
Ingredients
Instructions
- Simmer the base: In a saucepan over medium-high heat, combine white wine, lemon juice, heavy cream, and minced shallots. Bring to a simmer.
- Reduce the liquid: Lower the heat to medium and let it simmer until the liquid reduces by about 75%, about 4 to 5 minutes.
- Whisk in butter gradually: Reduce the heat to the lowest setting. Add two butter cubes at a time, whisking constantly until melted.
- Finish the sauce: Continue adding the remaining butter a few cubes at a time, whisking continuously until the sauce thickens and becomes silky, about 4 to 6 minutes.
- Season and serve: Remove from heat and season with cayenne pepper and salt to taste. Serve immediately over seafood, chicken, or vegetables.
Notes
- Use Cold Butter: Keep the butter cold and add it gradually to create a smooth, creamy sauce. If the butter melts too fast, the sauce may separate.
- Whisk Constantly: Always whisk while adding butter to help it blend properly with the wine and lemon juice mixture. This keeps the sauce from breaking.
- Control the Heat: Keep the heat very low when adding butter. If it’s too hot, the sauce can split and become oily instead of creamy.
- Reduce the Liquid Enough: Let the wine, lemon juice, and cream reduce by about 75% before adding butter. This gives the sauce a rich and balanced flavor.
- Serve Immediately: Beurre Blanc is best fresh. If it sits too long, it can separate. If needed, keep it warm over a very low heat, but do not boil.
Julia Child Beurre Blanc
