Beurre Blanc (White Wine Butter Cream Sauce)
Beurre Blanc (White Wine Butter Cream Sauce)
Ingredients
For the Beurre Blanc
- 4 ounces butter, cubed, cold
- 1 shallot, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/3 cup white wine
- 1/3 cup heavy cream
- 1/2 lemon, juiced
For Pan Preparation (Optional, for added flavor)
- 1 tablespoon cooking oil
- 8 scallops, large, seared and removed from pan
- 1 tablespoon butter
- 2 garlic cloves, smashed
- 2 rosemary sprigs
Instructions
- 1
If desired, prepare the pan by searing scallops or another protein to create a flavorful 'fond'. Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Sear scallops until browned on both sides. Add 1 tablespoon of butter, 2 smashed garlic cloves, and 2 rosemary sprigs to the pan, basting the scallops. Remove scallops, garlic, and rosemary from the pan, leaving the browned bits.
⏱️ 8 min
- 2
Reduce heat to medium. Add a small piece (about 1 ounce) of the cubed cold butter to the pan with the browned bits. Allow it to melt.
⏱️ 1 min
- 3
Add the minced shallot to the melting butter. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir and cook for approximately 3 minutes until the shallots become translucent.
⏱️ 3 min
- 4
Deglaze the pan by pouring in 1/3 cup of white wine. Scrape the bottom of the pan with a wooden spoon to lift all the flavorful 'fond' into the liquid.
⏱️ 1 min
- 5
Continue to cook until the white wine volume has reduced by half.
⏱️ 3 min
- 6
Stir in 1/3 cup of heavy cream. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Season with additional salt to taste and stir in the juice from 1/2 lemon. Continue to reduce the liquid until it becomes very thick, coating the back of a spoon.
⏱️ 5 min
- 8
Turn off the heat. Gradually whisk in the remaining cold cubed butter, one piece at a time, until the desired thickness is achieved. The more cold butter added, the thicker the sauce will become.
⏱️ 3 min
- 9
For a smooth sauce, pass the finished beurre blanc through a fine mesh strainer.
⏱️ 2 min
- 10
Serve the warm beurre blanc immediately over your favorite protein, such as seared scallops or fish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beurre Blanc (White Wine Butter Cream Sauce)
For the Beurre Blanc
- 4 ounces butter, cubed, cold
- 1 shallot, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/3 cup white wine
- 1/3 cup heavy cream
- 1/2 lemon, juiced
For Pan Preparation (Optional, for added flavor)
- 1 tablespoon cooking oil
- 8 scallops, large, seared and removed from pan
- 1 tablespoon butter
- 2 garlic cloves, smashed
- 2 rosemary sprigs
Instructions
- 1
If desired, prepare the pan by searing scallops or another protein to create a flavorful 'fond'. Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Sear scallops until browned on both sides. Add 1 tablespoon of butter, 2 smashed garlic cloves, and 2 rosemary sprigs to the pan, basting the scallops. Remove scallops, garlic, and rosemary from the pan, leaving the browned bits.
⏱️ 8 min - 2
Reduce heat to medium. Add a small piece (about 1 ounce) of the cubed cold butter to the pan with the browned bits. Allow it to melt.
⏱️ 1 min - 3
Add the minced shallot to the melting butter. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Stir and cook for approximately 3 minutes until the shallots become translucent.
⏱️ 3 min - 4
Deglaze the pan by pouring in 1/3 cup of white wine. Scrape the bottom of the pan with a wooden spoon to lift all the flavorful 'fond' into the liquid.
⏱️ 1 min - 5
Continue to cook until the white wine volume has reduced by half.
⏱️ 3 min - 6
Stir in 1/3 cup of heavy cream. Bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Season with additional salt to taste and stir in the juice from 1/2 lemon. Continue to reduce the liquid until it becomes very thick, coating the back of a spoon.
⏱️ 5 min - 8
Turn off the heat. Gradually whisk in the remaining cold cubed butter, one piece at a time, until the desired thickness is achieved. The more cold butter added, the thicker the sauce will become.
⏱️ 3 min - 9
For a smooth sauce, pass the finished beurre blanc through a fine mesh strainer.
⏱️ 2 min - 10
Serve the warm beurre blanc immediately over your favorite protein, such as seared scallops or fish.
⏱️ 1 min