Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Makes 2 cups

Serve this sauce over broiled, poached and baked fish and shellfish.


  • 1 cup dry white wine
    1/3 cup white wine vinegar
    2 tablespoons finely chopped shallots
    2 1/4 cups heavy cream
    3/4 pound butter, cut into cubes
    to taste salt and pepper
    lemon juice


  • In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.
    The sauce should coat the back of a spoon. Remove from heat and stir in the butter in small batches.
    Season with salt, white pepper and lemon juice.
Sauce beurre blanc

Add Comment

* Required information
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!