Beurre Blanc

Next time you plan a lobster dinner, make sure to make this delicious beurre blanc ("white butter") to go with it. The buttery white wine sauce is the perfect pairing to your favorite fish and seafood dishes as well as vegetables.

boiled lobster with clarified butter and beurre blanc
Photo: Blaine Moats
Total Time:
20 mins
1 cup


  • ¼ cup dry white wine

  • 2 tablespoon finely chopped shallot

  • 1 tablespoon white wine vinegar

  • 2 tablespoon heavy cream

  • ¾ cup cold unsalted butter (1 1/2 sticks), cut into 2-Tbsp. pieces

  • Salt and white pepper


  1. In a small stainless-steel saucepan (aluminum can react with the vinegar and cause curdling) combine the wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until almost all of the liquid has evaporated. Stir in the cream. Bring to boiling; boil about 1 minute to reduce the cream slightly. Reduce heat to medium-low.

  2. Using a wire whisk, stir in the butter, one piece at a time, allowing each piece to melt before adding the next. Allow about 8 minutes. If desired, strain sauce. Season to taste with salt and white pepper. Serve over fish or vegetables.

Lemony Beurre Blanc

Prepare as directed, except substitute lemon juice for the vinegar. If desired, garnish with lemon zest.

Creamy Mustard Sauce

Prepare as directed, except whisk in 2 tsp. Dijon-style mustard before serving.

Nutrition Facts (per serving)

174 Calories
19g Fat
1g Carbs
Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 51mg 17%
Sodium 41mg 2%
Total Carbohydrate 1g 0%
Calcium 10.1mg 1%
Potassium 23mg 0%
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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