Beurre Blanc

Cook time 20 minutes
Servings 4


2 – 3 French shallots, finely diced
150ml white wine vinegar
1 tbsp wine (optional)
2 tbsp heavy cream
300g – 400g butter, cubed and cold

Beurre Blanc


Add shallots, vinegar and wine to a small pot and simmer over a medium to low heat until reduced by two-thirds.

Add the cream before little by little starting to whisk in a few cubes of butter. Keep whisking until it is all incorporated. The sauce should be is thick and glossy.

Serve with poached or grilled fish and/or shellfish.