Beurre Blanc
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French butter sauce made with white wine, shallots, and heavy cream, finished with fresh tarragon and chives. Silky and tangy. Used to elevate grilled fish or other proteins to restaurant quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dry white wine
- ⅓ cup minced shallot, (from 1 large shallot)
- ¼ cup heavy cream
- ½ cup cold unsalted butter, (cut into 8 pieces)
- 1 tablespoon fresh lemon juice, (from 1 lemon)
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 104mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 19mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.