Everyone Should Know How to Make a Beurre Blanc

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Beurre blanc is a butter-based French sauce that everyone should know how to make because it’s so simple yet complex tasting, and really goes with so many different kinds of food!


  • 1/2 cup of dry white wine
  • One small shallot
  • 1 1/2 sticks or 12 oz of unsalted butter
  • Salt and pepper to taste
  • Any chopped fresh herbs such as tarragon, thyme, or sage


  1. First, start by cubing up your butter and putting it into the freezer for just a little bit. You don’t need your butter to be super frozen, you just want it to be cold so when it hits the pan later on it’ll emulsify more easily.
  2. Then, chop up the shallot into a fine dice and put it into a skillet with the white wine.
  3. Put the skillet on medium-low heat just so it comes to a simmer. You want the liquid to reduce and alcohol to cook out, so do it slowly.
  4. Cook this until there are only about 2-3 tablespoons of liquid remaining in the skillet.
  5. Turn the heat to low and start whisking in the cubed butter. Do only a few pieces at a time to bring the sauce together whisking constantly.
  6. Once the sauce is glossy, season with salt, pepper, and the herb of your choice and you’re all set for dinner!