How To Serve Beurre Blanc Recipe No Wine Quick

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Beurre blanc, a classic French sauce, is known for its rich, buttery flavor and light acidity. Traditionally, it uses white wine as a key ingredient. But fear not, wine lovers and non-wine drinkers alike! This recipe achieves the same delightful taste without a drop of alcohol.

This no-wine beurre blanc is perfect for anyone looking to elevate their seafood dishes or simply enjoy a decadent sauce. It’s surprisingly simple to make, requiring just a handful of ingredients and minimal cooking time. So, get ready to impress your taste buds and ditch the notion that great sauces require fancy ingredients.

Lemon Beurre Blanc Sauce
Lemon Beurre Blanc Sauce


3 tablespoons shallots, finely minced

  • 1/2 cup water
  • 1/2 cup + 2 tablespoons white wine vinegar (or more to taste)
  • 1 bay leaf
  • 4 black peppercorns
  • 1/2 teaspoon freshly ground white pepper
  • 1 cup unsalted butter, cut into cold cubes
  • Kosher salt, to taste
  • Freshly squeezed lemon juice, to taste (optional)

  • Directions:

    1. Prepare the Flavored Base: In a small saucepan, combine the shallots, water, vinegar, bay leaf, peppercorns, and white pepper. Bring the mixture to a simmer over medium heat. Reduce heat and simmer gently for 15-20 minutes, or until the liquid reduces by half. This concentrates the flavors and removes the harsh bite of the vinegar.

    2. Strain and Reduce Further: Remove the pan from heat and strain the liquid into a clean saucepan, discarding the solids. Return the strained liquid to the saucepan and increase heat to medium. Simmer for another 5-7 minutes, or until the liquid reduces to about 1/4 cup. This further intensifies the flavors and creates a thicker base for the sauce.

    3. Emulsify the Butter: Reduce heat to low and begin whisking in the cold butter cubes, one at a time, until fully incorporated. It’s crucial to keep whisking constantly to ensure the butter emulsifies properly and creates a smooth, creamy sauce. If the sauce starts to break (separate), remove it from the heat immediately and whisk in a tablespoon of cold water until it comes together again. Return to low heat and continue whisking in the remaining butter.

    4. Season and Adjust: Once all the butter is incorporated, season the sauce with kosher salt and a squeeze of fresh lemon juice, if desired. Taste and adjust the seasonings as needed. The sauce should have a balanced flavor profile: rich and buttery with a touch of acidity.

    5. Serve Immediately: Beurre blanc is best served warm. Keep it over low heat until ready to use. Alternatively, you can transfer the sauce to a heat-resistant bowl and set it over a pot of simmering water to maintain warmth.


    Use high-quality butter for the best flavor.

  • Ensure your butter is cold before adding it to the sauce. This helps it emulsify properly.
  • Don’t overheat the sauce. This can cause it to break or separate.
  • If the sauce seems too thick, whisk in a teaspoon of hot water at a time until desired consistency is reached.

  • Nutrition Facts:

    (Per serving, about 2 tablespoons)

    Calories: 190

  • Fat: 14g
  • Saturated Fat: 9g
  • Cholesterol: 50mg
  • Sodium: 320mg (depending on added salt)
  • Carbohydrates: 1g
  • Protein: 0g

  • Conclusion

    Beurre blanc, even without the wine, adds a touch of elegance and sophistication to any dish. It’s surprisingly versatile, pairing beautifully with seafood like fish, scallops, or shrimp. You can also drizzle it over roasted vegetables, chicken, or even pasta for a delightful flavor explosion. So ditch the intimidation factor and give this no-wine beurre blanc a try. You might just be surprised at how easy and delicious it is!

    Frequently Asked Questions (FAQs):

    1. Can I substitute other vinegars for white wine vinegar?

    Yes, you can! Apple cider vinegar, champagne vinegar, or even a combination of white and red wine vinegar can work. However, each vinegar has a slightly different flavor profile, so the taste of your final sauce might vary. Experiment and see what you prefer!

    2. My sauce keeps breaking. What can I do?

    There are a few reasons why your sauce might break. First, ensure you’re whisking constantly while adding the butter. Second, make sure the butter is cold. If the sauce breaks, remove it from the heat and whisk in a tablespoon of cold water until it comes together again.

    3. Can I make this sauce ahead of time?