Classic beurre blanc

Time 20 minutes
Yields Makes 1 cup
Classic beurre blanc

In a medium heavy-bottomed saucepan, simmer the shallots, wine, vinegar, salt and pepper over medium-high heat until reduced to about 1 tablespoon. Add the water. Cook down until you have about 2 tablespoons.


Into the hot reduction, whisk in two cubes of butter and immediately turn the heat to low. Whisk in the remaining butter, one to two cubes at a time, until incorporated. It’s important to whisk constantly. The sauce should be thick and nappe, the consistency of heavy cream. Strain if desired.


It is best served immediately, but if you don’t, the sauce can be kept for an hour or two over a pan of barely warm water, near a pilot light or in a thermos. Stir occasionally, whisking in a little bit of water if the sauce thickens.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.