Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
40 min
Prep:
10 min
Cook:
30 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

Recipe courtesy of Bobby Flay

Beurre Blanc

Recipe courtesy of Laura Calder

Asparagus Wrapped in Prosciutto with Beurre Blanc

Recipe courtesy of Kelsey Nixon

Hot Oysters in Creamy Beurre Blanc

Recipe courtesy of Luke Nguyen

Rib Eye Steak in Beurre Blanc with Duck Fat Fries

Recipe courtesy of Nadia G

Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc

Recipe courtesy of Hari Pulapaka

Grilled Swordfish with Candied Shallot and Sundried Tomato Beurre Blanc

Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

Recipe courtesy of Kelsey Nixon

Chuck's Eat the Street-Pan Seared Diver Scallops and Sea Urchin Beurre Blanc

Recipe courtesy of Chuck Hughes

Trending Videos

So Much Pretty Food Here