Beurre Blanc

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Beurre Blanc

Photography: DAVID M. RUSSELL

Source: Martha Stewart's Cooking School, Episode 102


  • 2 medium shallots, finely minced
  • 1 1/2 cups dry white wine
  • 1/2 cup white-wine or Champagne vinegar
  • 1 cup (2 sticks) cold unsalted butter, cut into tablespoons
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives


  1. In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.

  2. Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.

  3. Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.


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