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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
20 mins
Servings:
8
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

174 calories; fat 19g; cholesterol 51mg; saturated fat 12g; carbohydrates 1g; mono fat 5g; poly fat 1g; vitamin a 583.1IU; vitamin b12 0.1mcg; sodium 41mg; potassium 23mg; calcium 10.1mg.
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