Mastering Beurre Blanc: The Ultimate Guide

Beurre blanc or butter sauce recipe

unsalted butter 150g / 5.3oz
white wine. 100ml / 3.5floz
banana shallot 1 or 2 small shallots
lemon juice and zest 1

In this video, we're going to teach you everything you need to know about beurre blanc, the perfect French sauce for fish but also chicken or vegetables.

Beurre blanc is a classic French sauce that can be delicious with practically anything. In this video, we'll show you how to make beurre blanc the perfect way, so you can enjoy this delicious sauce to perfection. We also have recipe tips for variants of beurre blanc, so you can make it to your own taste!

[mattplumridge]

We’re off to France in August with a load of family. I’ve sent this to everyone as the cooking challenge for the week. I expect to win. The others are mainly Welsh….. thanks uncle Matt.

[lengriffiths]

A wonderful complement to asparagus and fish, simple and doesn't challenge the main ingredients.

[heywhotsgoinon]

That looked a great dish.❤️ cant beat asparagus with fish or steak.

[realdustin]

This looks absolutely scrumptious! This is such a great example of how if you are willing to put in a couple of minutes of prep work chopping the shallot and squeezing the lemon juice and a little bit of patience to properly emulsify, the result will elevate your cooking
dramatically.

[lorrainewhitlock]

That food looks wonderful so I think I'm going to prepare it myself very soon. Thanks🎉

[billmarquardt]

I really enjoy your presentation style and teaching technique. Very relaxed and encuoraging.

[LBStirlo]

I remember this chef roasting a duck on a channel called Scof, years ago. Matt I subscribed. I got some cod today so I’m gona do this sauce with it mate. Thanks

[MzElaineMarie]

I made a beurre Blanc tonight for the first time. I didn't overheat it, but I didn't whisk it enough. Next time!

[pythonau]

I’ve been looking for something like this, thanks.

[annabizaro-doo-dah]

Im still blown away by your knife skills, Matt. Those challots are like snowflakes! "Boss level" as my kids would

[PerfectBite]

God I love your videos Matt! Especially you sharing your experience with french cuisine (as well as your wonderful knowledge with all things British). I hope everyone takes note and likes and shares this post! You can't beat a bit of cod in butter sauce!

[PillSharks]

Looks bloody lovely Matt… I just had a coop curry! Lol

[funnypuppy]

I loved it when you said, "butter" after the bite. It was so sexy!

[moniquem]

🤤
I really thought that was far more complicated. Maybe I'll give it a try when asparagus is in season here. I'm in a roast dinners with yorkies phase at the moment. Winter food lol.
A video suggestion for if you're ever in need of inspiration. Curds of all kinds. I know you've got lemon curd. But what about other curds, particularly non citrus. Why don't they thicken as well? Do they need more eggs added? Pectin? But why? What's the science? I have a cape gooseberry (physalis) bush and I pureed some of those and made a curd and it was runny. I've also done pomegranate juice curd that was runny. Orange and mango together is runny. Orange alone is thicker, but not as thick as lemon. Would love it if you unravelled the mysteries of curds for us! There is one video about making a curd from anything but his finished curd is too firm. I don't want to be able to quenelle it!