Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 to 2 shallots, chopped fine
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste

Directions

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

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