Champagne Beurre Blanc

Champagne Beurre Blanc

A silky butter sauce built on reduced Champagne, shallots, and a touch of cream.

Total 25 min Makes 16 oz Calories 205/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free

Allergens

Dairy

This classic French sauce pairs the bright acidity of Champagne with slowly whisked-in butter for a glossy, tangy emulsion. It comes together in about 20 minutes and makes an elegant finish for poached fish, scallops, or roasted chicken.

Ingredients

  • 1 1/2 cups Champagne or dry sparkling wine
  • 3 tablespoons shallot, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons heavy cream
  • 1 1/2 cups unsalted butter, cold, cut into cubes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon fresh lemon juice

Method

  1. In a 6-quart saucepan, combine the Champagne, minced shallot, and white wine vinegar.

  2. Bring to a simmer over medium heat and cook until the liquid reduces to about 3 tablespoons, 10 to 12 minutes.

  3. Add the heavy cream to the reduction and simmer for 1 minute.

  4. Reduce heat to low. Add the cold butter cubes a few pieces at a time, whisking constantly until each addition melts into a smooth emulsion before adding more.

  5. Continue whisking in butter until all of it is incorporated and the sauce is glossy and lightly thickened.

  6. Remove from heat and whisk in the salt, white pepper, and lemon juice.

  7. Strain the sauce through a fine-mesh sieve if a smoother texture is desired, then serve immediately while warm.

Rate this recipe

★ 4.3 (1)

Champagne Beurre Blanc

This classic French sauce pairs the bright acidity of Champagne with slowly whisked-in butter for a glossy, tangy emulsion. It comes together in about 20 minutes and makes an elegant finish for poached fish, scallops, or roasted chicken.

25 min 16 oz 205 cal

Ingredients

  • 1 1/2 cups Champagne or dry sparkling wine
  • 3 tablespoons shallot, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons heavy cream
  • 1 1/2 cups unsalted butter, cold, cut into cubes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon fresh lemon juice

Method

  1. 1

    In a 6-quart saucepan, combine the Champagne, minced shallot, and white wine vinegar.

  2. 2

    Bring to a simmer over medium heat and cook until the liquid reduces to about 3 tablespoons, 10 to 12 minutes.

  3. 3

    Add the heavy cream to the reduction and simmer for 1 minute.

  4. 4

    Reduce heat to low. Add the cold butter cubes a few pieces at a time, whisking constantly until each addition melts into a smooth emulsion before adding more.

  5. 5

    Continue whisking in butter until all of it is incorporated and the sauce is glossy and lightly thickened.

  6. 6

    Remove from heat and whisk in the salt, white pepper, and lemon juice.

  7. 7

    Strain the sauce through a fine-mesh sieve if a smoother texture is desired, then serve immediately while warm.