Beurre Blanc | Classic French Butter Sauce | How to Make a Beurre Blanc Sauce | Easy Butter Sauce

Just like I made it at Le Cordon Bleu, Paris. Indulge your senses in the exquisite flavors of French cuisine with this guide to crafting the perfect Beurre Blanc sauce. In this video recipe, I'll take you on a culinary journey through the enchanting world of buttery richness and delicate acidity.
Join me as I unravel the secrets behind this classic French sauce, renowned for its velvety texture and sophisticated taste profile. From selecting the finest ingredients to mastering the technique of emulsification, I will walk you through each stage with precision.
Prepare to be captivated as you witness the magic unfold, from gently simmering shallots, white wine vinegar and white wine to whisking in cold butter one luxurious pat at a time. With insightful tips and tricks along the way, you'll gain the confidence to recreate this culinary masterpiece in your own kitchen with ease.
Whether you're hosting an elegant dinner party or simply craving a taste of culinary finesse, this Beurre Blanc sauce recipe promises to elevate any fish dish to gastronomic perfection. So, grab your apron and join me on a culinary adventure that's sure to tantalize your taste buds and impress even the most discerning palate. Bon appétit!
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👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback copies link) shop.ingramspark.com/b/084?Vx...
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (ebook and paperback copies - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
Beurre Blanc Ingredients:
1 shallot
1 tbsp or 15ml white wine vinegar
5 tbsp or 75ml white wine
1 tbsp or 30ml cream
1/2 cup or 114g butter cold
Salt and pepper to taste
Makes 1/2 cup or 125ml
Chapters
0:53 Prep work
1:25 adding the shallots to the pan
2:14 pouring in the cream
2:33 adding the butter
3:26 finished sauce
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Equipment Used in This Recipe (Amazon Affiliate Links)
- Wusthof Classic High Carbon Stainless Steel Cook's Knife - amzn.to/3sCTcgo
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan - amzn.to/3CfAM8v
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10", Black - amzn.to/35ubEz1
- Maredash Mini Glass Bowls for Kitchen Prep - amzn.to/3Mm2XY3
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.
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[@thesauceandgravychannel]

See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Check out the video description or www.thesauceandgravychannel.com for a link.

[@samgrant83]

I made a beurre monté sauce yesterday with some reduced beef stock, anchovy paste, mace and some lemon juice. Made a fine steak sauce.

[@neddyhenson9489]

Can't wait to try this. It's now saved in my recipes folder. Thanks for sharing your expertise with people that didn't go to culinary school.

[@thesauceandgravychannel]

My pleasure 😊 I am happy I have the chance to share my love for cooking with you 👍

[@scallopohare9431]

Anything butter is good!

[@dayanarosado9012]

Everything you makes looks so yummy. I’m hungry right now 😋😊🙂

[@ejbear8403]

If you translate it literally, the name of this Sauce in Spanish (Salsa Mantequilla Blanca) sounds so elegant... As a (now retired) Chef, I have made many various Buerre Blancs over the years. They are so fantastically delicious.

[@KoniB.]

Johnny, your channel is growing so fast! Your a hit with these quick and easy tips to make meals great. Thanks a lot!

[@thesauceandgravychannel]

I appreciate that! Thanks so much for watching 😊 👍

[@tonywright560]

Thanks for the metric quantities. They make life so much easier for the enlightened. I think your cookbook will be a good investment.

[@scallopohare9431]

"...the enlightened?" Seriously? You have to throw a gratuitous insult into a thread on sauce?

[@glamdolly30]

Great post. I agree, the sauce cook book will be a kitchen must-have!

[@SamSolasdonSaol]

Hooray for your Cookbook! I now have gifting solved. Hope it comes out soon! You're the BEST!!! 💕

[@Nashflyer]

Now I want tilapia...

[@charleyanne]

I love watching your videos. You make everything look so easy. I'm not an avid cook, why do you want "cold" butter? I've seen this in lots of recipes but never an explanation of why. Thank you for stepping up my sauce game!

[@thesauceandgravychannel]

Good question! If the butter is not cold enough it could split or hinder the emulsification process (melting of the butter) needed to make the sauce

[@charleyanne]

@@thesauceandgravychannel thank you for responding, and this makes sense. Happy saucing!

[@GhostManBrandonDDpre]

That would be great with chicken (and a little fresh pasta). I am fond of fond.

[@russellrlf]

Can't wait for the cookbook!

[@poot3r6]

Thank you Mr. Johnny Mac for elevating my sauce game! Cheers!

[@thesauceandgravychannel]

You are so welcome! Happy Cooking👍

[@deptofcarstereorepair]

always wanted to find a to utilize the leftover tilapia bits! thanks for this!

[@alaenke]

I’m SO looking forward to your cookbook! And thank you for being so clear in your videos. I always feel it’s possible for me to make after watching you!

[@thesauceandgravychannel]

That's so good to hear. I'm happy these videos are helpful. Thanks for watching 😊

[@abelaxen]

You gotta be shitting me. A SAUCE channel?!!

[@onerainiday]

I am sincerely looking forward to your cookbook. Thank you!❤

[@thesauceandgravychannel]

Awesome! I can't wait to share it with you all!! Thanks for watching the channel😊

[@corvettesbme]

Wow! I have heard of the name of the sauce. Just thought it was a chef thing and never looked it up! Looks like I'm keeping this in recipe! ❤❤

[@thesauceandgravychannel]

It's a great recipe that is super easy to make 😋 I hope you enjoy it

[@mauriced9013]

I would love to have the book 📕

[@petewhite85]

Just subscribed. Will this also be good with chicken thighs?

[@myjewelry4u]

Congratulations on the cookbook

[@thesauceandgravychannel]

Thank you!

[@ericbarthelemy190]

​@@thesauceandgravychannel how many years experience you have as a cook?

[@thesauceandgravychannel]

​@@ericbarthelemy190 Thnaks for asking😊 I started cooking at the ripe old age of 5. I graduated in 2006 with a Diplôme de Cuisine from Le Cordon Bleu Paris, France in 2006 and started sharing my love of cooking in 2020 through posting my first video tutorial on the sauce and gravy channel.

[@jackolantern7342]

Could lemon juice sub for the white wine vinegar? Looking forward to the cookbook!

[@thesauceandgravychannel]

Sure, that will work 👌

[@williamemerson1799]

😋👍🍻.......hope you make plenty of cookbooks.

[@thesauceandgravychannel]

Thank you so much 😊 I hope it helps make sauces galore 👍

[@williamemerson1799]

@@thesauceandgravychannel And Christmas gifts.

[@jdparksak]

Going to make this for my salmon tomorrow. Salmon will be grilled. Any adjustments you think I should make?

[@thesauceandgravychannel]

It should be spot on as is. I hope you enjoy 😊

[@jdhsingi]

Is there a substitute that you could recommend if you did not want to use the white wine? Thank you.

[@louisejohnson6057]

Is it possible for me still to make a nice sauce if I make it in the pan that I've sautéed a mixture of both young and mature portobello mushrooms in, and also using less butter? I don't have a gallbladder, so I can't process fat properly. I'm willing to suffer a certain amount in order to enjoy certain foods, but I don't want to become completely ill. The sauce is for some mushroom ravioli. If you think that I'd be better off trying a different sauce then please let me know. If it helps, I already have Parmigiano-Reggiano and white wine vinegar. And I'm low income. Thanks, and have a great weekend! ✌️from 🇨🇦

[@thesauceandgravychannel]

Yes, that would be delicious. You don't have to use that much butter - just enough coat the ravioli -and you could possibly skip cream and white wine step and just use the white wine vinegar. I hope you enjoy👌

[@Bobbyb732]

Mr. Johnny, question: I'm not a fish person, can i make this with chicken in place of fish?

[@thesauceandgravychannel]

Sure, that will work as is 👌 or you can even add a touch of lemon juice and fresh herbs to it.

[@bigmountain7561]

Hi can you make this sauce for all the proteins or just fish? Thank You 🙏

[@thesauceandgravychannel]

This would be best with fish, but other white meats would work out just fine.

[@kenb3552]

Why must the butter be cold if you are just going to melt it anyway??? Sincere question.

[@thesauceandgravychannel]

Cold cubed butter helps with the emulsification process. If it's warm it could hinder the process or possibly split the sauce.

[@kenb3552]

@@thesauceandgravychannel Thank you!

[@yokothespacewhale]

What a perfect channel name. It’s like yea I know how to fry a piece of meat. Show me all the sauces I can make

[@The_Dougie]

Is this for fish only?

[@thesauceandgravychannel]

It pairs best with fish and seafood but is also good on white meats like chicken and pork or vegetables

[@masatosway4558]

Is there a vegetarian version of this recipe?