Beurre Blanc - French white butter sauce

Perfect for fish and shellfish


  • 2 tbsp shallots
  • 2 dl white wine
  • 150 gram butter in cubes

Beurre Blanc = Butter White. This is a classic French sauce that is very quick and easy to make. Feel free to vary with different herbs or add leeks or roe. The sauce is perfect for fish dishes. It is not difficult to make as long as you know how and fit the temperature.

Step 1

To make this sauce, use cubes of cold butter.

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Step 2

Start by finely chopping shallots. Fry the shallots on medium heat until shiny and soft. Fry the onion with a little butter or oil.

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Step 3

When the onion has become shiny and soft, pour on the white wine. If you do not want to use, you can possibly use a sour apple juice. Let the wine boil down until you have 1/3 left.

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Step 4

When the wine has reduced, turn off the heat and add some of the butter. Stir out the cubes before adding more butter. Stir regularly and you will get a thick and very good sauce.

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Step 5

Feel free to add herbs to this sauce as well, but here is the basic technique for making a Beurre Blanc. Good luck.

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