No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dan's Buerre Blanc

  • Yield: Makes about 1 quart
Dan's Buerre Blanc

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.

Reviews (0)

Related Topics