Beurre Blanc

Name: Beurre Blanc
Total time: 20 min
Yield: One cup
Cuisine: french
Ingredients: 4 tablespoons finely chopped shallots; 1 cup dry white wine; 2 tablespoons white-wine vinegar; 2 tablespoons heavy cream; 8 tablespoons cold, unsalted butter cut into pats; 1 tablespoon finely chopped fresh tarragon, or any fresh herb of choice; Salt and freshly ground white pepper to taste

By Bryan Miller and Pierre Franey

Total Time: 20 minutes
Rating: 4(60)
Comments: Read comments

Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can’t walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.

Featured in: FOOD; FREE-TRADE CUISINE

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:One cup

4tablespoons finely chopped shallots
1cup dry white wine
2tablespoons white-wine vinegar
2tablespoons heavy cream
8tablespoons cold, unsalted butter cut into pats
1tablespoon finely chopped fresh tarragon, or any fresh herb of choice
Salt and freshly ground white pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
Step 2
Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.

Private Notes

Leave a Private Comment on this recipe and see it here.