Beurre Blanc - How to Make a White Wine Butter Sauce

How to make a French Beurre Blanc (Butter Sauce) that is the perfect companion for fish and seafood dishes.

Ingredients:
1/2 cup of dry white wine,
1/4 cup of white wine vinegar,
1 shallot finely chopped,
2 sticks of cold unsalted butter (16 tablespoons) 227grams
1 splash of heavy cream (optional)
Salt and cayenne pepper to taste.

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[yvesleroux]

There is NO CREAM in the original beurre blanc ! Just the juice from the white wine and shallot reduction and butter with high water content. Cream helps stabilize the emulsion, but alters the taste; it's then called "beurre nantais"

[mojonewslk]

This looks absolutely delicious. Can't wait to give it a try. Thank you for sharing such great recipes.

[frankdaly]

Love your way of explaining and your presentation .

[Randoverse]

Pretty solid recipe. Only thing I would change is cutting shallots in chunks vs diced. If your straining it then bigger chunks are easier and do the same job. :)

[seleneflores]

Wowww thank you so much, you really help me!!!

[hik]

Your plating skills are SHARP! Great vid! Keep up ⚡️

[shekharmoona]

I used Vinho Verde for my version. The flavor was amazing. I also added some lemon zest.

[strykervenom]

Your dish is anime worthy 😉 It looks so delicious and beautiful

[byahenipapadhan]

very nice...thanks for this video...chef

[cjroy]

Originally there is no vinegar in this receipe. Using the local white wine of Muscadet or Gros Plant from the area of Nantes in France is sufficient to give this special acidity. But using other dry white wine makes it necessary to use vinegar.

[bmaiceman]

Thank you for this vidro. In going to try this hedtvyine i make fish instead of Salmon Picata. Im going to givevthis a try and see how it is. Im going yo make exactly as you shiwed howevercwhats the exact measurements of butter??? And salted ir non salted butter??

[lisajones]

This is one of my favorite sauces it is so versatile. I use it for chicken also and sometimes favor it with all different things like adding pesto or orange marmalade and so many other things. I use the heavy cream as well to give it a bit more body but have never used cold butter, I always leave it out for a little. Great video Chef, please keep them coming for us Bravo

[Bahala_Nah]

Can you freeze the butter sauce to user for later?

[andya]

Can i make it without the wine? If so, do i need to subsitute it with something or just leave it out? Thank you!

[moerahim]

Hi what can i substitute the white wine vinegar with? Chicken stock?

[abhiabhi]

Hello chef
can we use lemon juice or any other vinegar instead of white wine vinegar?
Thank you

[markeshawalter]

I have to make this sauce and my chef doesn’t put the heavy cream however some videos I’ve came across say it helps the sauce stay together rather than breaking apart, I want to add heavy cream but they don’t have on our recipe 😩

[torgeirmolaug]

Wouldn't room temperature butter be incorporated faster?

[ballinwiththebirds]

Add pineapple and butternut squash to it trust

[claytonc]

Is it supposed to taste pretty vinegary?