How to Make a Beurre Blanc - Butter Sauce

How to Make Beurre Blanc Sauce - Butter Sauce Recipe

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I'm going to share with you how to make a BUTTER SAUCE or a Beurre Blanc! One of my favorite sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. How ever you serve it, it is going to be delicious!
4.49 from 52 votes
Servings 4 Servings

Recipe Video

Recipe Ingredients

  • 2 ounces non-salted Butter
  • ¼ cup Shallots minced
  • ½ cup Chardonnay
  • ¼ cup Lemon Juice
  • Zest of One Lemon
  • 6 ounces room temperature (non-salted) Butter cut into ½ ounce pieces
  • 2 tablespoons Dill chopped

Recipe Instructions

  • In a Sauté or Reduction pan heat 2 ounces butter and when hot add the shallots and slowly sweat them in the hot butter for about 3 to 4 minutes.  Add the White Wine and Lemon Juice and let that reduce for about 10 minutes or until you have only 2 to 3 tablespoons of liquid left.  Add the Lemon Zest.
  • Reduce the heat to VERY VERY Low (if you pan is too hot let it cool a little before adding the butter).  The pan should be cooler than 190°F.
  • Start adding the butter slowly, make sure each piece is incorporated before adding the next piece.
  • The Chef used a fine mesh strainer to strain the sauce at this point (optional of course).
  • Add Salt and Pepper to taste, a little more lemon zest and the dill.

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