Beurre Blanc

This recipe is partially inspired by Julia Child’s recipe for beurre blanc, but I’ve made it my own. Perhaps my additions make it something other than beurre blanc? Not sure.

I love the smell of wine as it’s reducing in a pot on your stove. It smells so much better than a whiff of wine from your wine glass. This recipe is actually quite easy and the best part is that you can play around with it. I added more wine to the recipe so my sauce turned out more concentrated in flavor. The actual beurre blanc recipe I modeled mine after called for half the amount of wine/vinegar combo.


  • ⅔ c. dry white wine
  • ⅓ c. white balsamic vinegar
  • 2 T. shallots, minced
  • salt and white pepper to taste
  • 2 sticks of butter, chilled and cut into tablespoon servings
  • 2.5 oz (half a package) Boursin cheese (I used garlic and herb flavor)


  1. In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer. Gently simmer the liquid until reduced to 1 1/2 tablespoons.
  2. Remove from heat and immediately swirl in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter and cheese.
  3. When all of the butter and cheese has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful.
  4. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid (half & half or heavy cream).

The original recipe I modeled my recipe after can be found here.

Recipe rating: 

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