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Dan's Buerre Blanc

  • Yield: Makes about 1 quart

Source: Martha Stewart Living Television


  • 2 cups dry white wine
  • 2 shallots, thinly sliced
  • 2 sprigs fresh thyme
  • 1 cup heavy cream
  • 2 pounds (8 sticks) cold unsalted butter, cut into pieces
  • Coarse salt and freshly ground pepper


  1. In a medium saucepan, combine the wine, shallots, and thyme. Bring to a boil and cook until pan is almost dry, 10 to 20 minutes. Add cream, and simmer until reduced to 3/4 cup, 10 to 15 minutes more. Strain through a fine mesh sieve into a clean saucepan.

  2. Using a hand mixer or a whisk, add butter, one piece at a time. Be careful not to allow the sauce to boil or it will separate. Season with salt and pepper.

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