Guide To Prepare Beurre Blanc Recipe For Fish Simple

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Beurre blanc, which translates to “white butter” in English, is a classic French sauce that elevates any fish dish. This creamy, slightly acidic sauce boasts a delightful richness that perfectly complements the delicate flavors of seafood. Despite its fancy name, beurre blanc is surprisingly easy to make at home. With just a handful of ingredients and a little attention to detail, you can create a restaurant-worthy sauce that will impress your guests.


Basic Beurre Blanc
Basic Beurre Blanc

1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio work well)

  • 2 tablespoons white wine vinegar
  • 1 shallot, finely minced
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup cold, unsalted butter, cut into cubes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste (optional)

  • Directions:

    1. Reduce the Wine and Vinegar: In a small saucepan, combine the white wine, white wine vinegar, shallot, and black pepper. Heat the mixture over medium heat until it reduces by half, about 5-7 minutes. This concentrates the flavors and adds depth to the sauce.

    2. Whisk in the Butter: Remove the pan from the heat. Here comes the key step: gradually whisk in the cold, cubed butter one piece at a time. Be patient and whisk constantly to ensure the butter emulsifies (blends) with the reduced wine mixture. This creates the smooth, creamy texture of the sauce.

    Tip: If the sauce starts to appear greasy or separates, remove the pan from the heat immediately and place it in a bowl of ice water for a few seconds. Continue whisking while the pan sits in the ice water, then return it to low heat and continue whisking until the sauce comes together.

    3. Season and Serve: Once all the butter is incorporated, season the sauce with kosher salt and freshly ground black pepper to taste. The sauce should be slightly tart and have a rich, buttery flavor. Serve immediately over cooked fish, spooning it over the top or drizzling it around the plate.

    Here are some additional tips for making a perfect beurre blanc:

    Use cold butter: This is crucial for creating a smooth sauce. The cold butter helps it emulsify properly with the reduced wine mixture.

  • Whisk constantly: Don’t stop whisking until all the butter is incorporated. This ensures the sauce remains smooth and creamy.
  • Don’t overheat the sauce: Beurre blanc is best served warm, not hot. Overheating can cause the sauce to break or curdle.

  • Nutrition Facts (per serving)

    Calories: 220

  • Fat: 15g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 120mg (depending on how much salt you add)
  • Carbohydrates: 2g
  • Protein: 0g

  • Please note: This is a general estimate and the actual nutritional content can vary depending on the specific ingredients you use.


    Beurre blanc is a versatile sauce that can be enjoyed with a variety of fish dishes. Try it with salmon, cod, halibut, or any other white fish. It’s also delicious with shrimp, scallops, or lobster. With its simple ingredients and easy-to-follow recipe, beurre blanc is a great way to add a touch of elegance to your next seafood meal.

    Frequently Asked Questions (FAQs)

    1. Can I substitute a different type of wine for the white wine?

    You can substitute another dry white wine for the Sauvignon Blanc or Pinot Grigio, but the flavor profile of the sauce may change slightly. Avoid using sweet wines or wines that have been oaked, as these will not complement the flavors of the fish as well.

    2. What if my beurre blanc sauce breaks?

    If your sauce breaks, don’t panic! There is a simple fix. Remove the pan from the heat and place it in a bowl of ice water for a few seconds. While whisking constantly, the cold water will help the sauce come back together. You can also try adding a tablespoon of cold water, a teaspoon at a time, while whisking continuously.

    3. Can I make beurre blanc ahead of time?

    Beurre blanc is best served fresh, but you can make it ahead of time in a pinch. Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 24 hours. Reheat the sauce gently over low heat, whisking constantly, until warmed through.

    4. What other herbs or spices can I add to beurre blanc?