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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Reviews (1)

31 Ratings
  • 5 star values: 10
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  • 1 star values: 1
Rating: Unrated
This recipe is perfect for a home-chef like me. I added a few personal touches and fancy-fied my dinner .