Beurre blanc sauce

A French warm emulsion butter sauce of reduced white wine, vinegar and shallot, for fish, seafood and asparagus.

Beurre blanc sauce is a French warm emulsion butter sauce of reduced white wine, wine vinegar and shallot, into which cold butter is whisked in pieces to a creamy velvety consistency, pale, slightly sourish, with a milky-creamy taste. It is served with poached and fried fish, seafood, asparagus, chicken and poached eggs.

Recipes with this ingredient

Halibut with mini vegetables and beurre blanc sauceAuthor's cuisine | Main courses

Halibut with mini vegetables and beurre blanc sauce is an exquisite dish that combines the tenderness of fish, the freshness of vegetables, and the velvety texture of a classic French sauce. Baked to softness, the halibut develops a light golden crust, while its flavor is enhanced by the creamy notes of beurre blanc made from white wine, vinegar, and butter. Mini vegetables—carrots, asparagus, cherry tomatoes, and peas—add vibrant colors, a hint of sweetness, and freshness, creating a harmony of textures. This dish can adorn a festive table or serve as an elegant dinner among loved ones. With its refined combination of flavors and visual appeal, it embodies the spirit of modern author cuisine where tradition meets innovation.