Beurre Blanc Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic butter-emulsified French sauce with white wine, vinegar, and shallots, light yet creamy with a subtle tang. It's elegant and pairs beautifully with fish, shellfish, or vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small eschalot (, finely diced - aka French onion, US: shallot (Note 1))
- 1/4 cup white wine (, dry, not sweet or too woody (chardonnay is good) (Note 2))
- 2 tbsp white wine vinegar ((Note 3))
- 200g / 2 sticks unsalted butter (, cold, cut in small dice 1cm / 0.4" (keep in fridge until needed))
- 1/2 tsp cooking salt / kosher salt (, (or half for table salt, +50% for flakes))
- 2 tbsp thickened cream / heavy cream ((Note 4))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 229mg
- 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
- 55mg
- Calcium
- 21mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.